This is an ideal recipe for those moments where you are fair of time and you want to prepare something fast and easy but different, with only 5 ingredients you will have a simple but delicious dessert ready. Also, this recipe is suitable for celiac because it does not contain flour. And in there it comes the point of the cake, its texture, which looks more like a cheesecake or a pudding, but with a delicious and refreshing blueberry flavour that I am sure you will love.
It’s been a long time since I felt like baking a flourless cake and the time has finally come. I’ve always hesitated of how it will look like and what texture will it have. The truth is that I was expecting something like this, but I was very surprised by the taste and the result and I believe that in the future I will bake it several times.
Maybe you are having the feeling that for this special month with purple recipes I’m betting on alternative recipes, such as gluten-free and some vegans. Well, I can assure you that it is just by chance. The truth is that this type of alternative recipes often are no-bake, or like this cake with so few ingredients, they take few time to make and they are saving my month.
You will think that I am always complaining, but really this month I do not have time for anything!!! The blog is super abandoned and I had to improvise all the time changing the recipes I had planned for simpler and faster to be able to continue posting.
Honestly, I feel a little frustrated because I would have been delighted to show you more spectacular things, such as a nice purple layer cake. But with remains to finish the month, I can tell you already that I will not make it. There are seasons that come like this and there is nothing I can do to change it, for me at the moment the blog is something secondary so the rest of things have priority.
And I could write for hours about my boring life and my work but I would run out of readers because nobody comes here to read about Rachel’s boring life but to look for sweet recipes and appetizing pictures (or so I think …) So, my frustration and I leave you with another easy recipe and we ask for your patience, better things will come soon 🙂
Blueberry Flourless Cake
- 4 eggs
- 150 g sugar
- 200 g blueberries (fresh or frozen)
- 120 ml milk
- 120 g butter
Cover with baking paper a square pan of about 20x20 cm in size. Preheat the oven to 170ºC.
Separate the yolks from the whites. In a bowl, mix the yolks with sugar and beat using the electric mixer rod attachment for about 10 minutes, until the mixture grows and becomes much lighter in colour.
Process the blueberries with the milk and sieve the mixture through a fine strainer to remove the remains of skins and lumps. Pour the fruit mixture into the bowl of the yolk mixture by lightly mixing until it is integrated.
Melt the butter in the microwave or in a saucepan and let it cool. When it is cooled, incorporate it to the previous mixture beating about 20 seconds more.
Whip the egg whites to peaks. Add one-third of the egg whites to the rest of the dough and mix in gently until combined. Pour the rest of the egg whites into the mixture and mix gently until it is incorporated.
Pour the dough into the previously prepared pan and bake for about 50 or 60 minutes, depending on the size of the pan and the thickness of the cake. The cake loses more than half its size when it cools down.
Cut into squares and sprinkle with icing sugar just before serving.
I recommend you keep it in the fridge and eat it cold, for my taste is much better and has a texture similar to a cheesecake, but a bit more compact.
Yo can use, of course, any other fruit you like in the same quantity, or even use chocolate or cocoa powder.