We have had the most enjoyably busy few weeks. Since Nanna’s arrival a month ago we have been travelling around like crazy- and we have loved every second of it. From London, to Rome, to visiting family in Benevento, to Prague where we bid my beautiful Nanna adieu, and then back to London again. It has just been amazing. But alas, all good things must come to an end.
On the bright side, however, is that because I am home for the next three weeks and still on Summer holidays (Hallelujah!) I will have more time for cooking and baking and blogging, a few of my favourite things.
So first up on the agenda is this gluten free, delightfully light and delicious blueberry and almond slice. I just can’t get enough of almond meal in cakes. It always produces such a moist crumb. Combine almond meal with lovely fresh fruit and you’ve got a super-duper tea-time treat.
I used blueberries in this slice because they really are everywhere at the moment, but you could certainly substitute it with other berries or fruit, depending on what’s in season.
½ cup gluten free plain flour
1 ¼ cups icing sugar
½ teaspoon baking powder
1 cup almond meal
4 egg whites, slightly whisked
150g butter, melted and cooled slightly
1 teaspoon vanilla extract
150g fresh blueberries
Extra icing sugar, for dusting
Preheat oven to 160˚C fan- forced. Grease and line a 15cm x 30cm baking dish.
Sift the flour, icing sugar and baking powder into a medium sized mixing bowl. Add the almond meal and stir to combine.
Make a well in the centre of the dry ingredients and pour in the eggwhites, melted butter and vanilla. Mix until well combined.
Pour the mixture into the baking dish. Evenly distribute the blueberries over the top of the batter.
Cook for 30 minutes or until a skewer inserted in the centre comes out clean.
Serve with a dusting of icing sugar.