Gluten-free coconut-blueberry cake

Gluten-free coconut-Blueberry Cake

Gluten-free coconut-Blueberry Cake



55gr polenta

55g shredded coconut

30gr ode maïzena

4g baking powder (gluten-free)

2 eggs

180g white cheese or Greek cow or sheep yoghurt)

30g butter

120g sugar

10 blueberries

The juice and zest of a lemon

50g sugar

Juice of 2 lemons


Preheat the oven to 165oC
Mix eggs and sugar well
Add melted butter
Add white cheese and lemon zest and juice
In another bowl, combine polenta, coconut and yeast
Add this egg mixture / sugar / butter / lemon
Mix well
Grease your mold
Fill the cubes evenly. Add a blueberry.
30 minutes at 165 degrees C
Mix the juice of the 2 lemons and add the sugar. Mix well.
When the cakes are still hot, cover them.


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