Flourless blueberry, nut butter and maize meal cake

CINNAMON MACADAMIA NUT SPREAD

Flourless blueberry, nut butter and maize meal cake

Serves 8

Difficulty: EASY

Preparation time: 25 minutes  

Cooking time: 1 hour 10 minutes  

 

 

CAKE

180ml (¾ cup / 170g) salted butter, soft

250ml (1 cup / 200g) brown sugar

250ml (1 cup / 150g) maize meal

160ml (⅔ cup / 60g) desiccated coconut

60ml (¼ cup / 75g) ButtaNutt cinnamon macadamia nut spread

3 large eggs

5ml (1 tsp) vanilla essence

125ml (½ cup / 80g) blueberries

 

ICING

60ml (¼ cup / 75g) ButtaNutt cinnamon macadamia nut spread

60ml (¼ cup) sour cream

15ml (1 tbsp) honey

 

TO SERVE

250ml (1 cup / 160g) blueberries

mint leaves, to garnish

 

For the cake, pre heat the oven to 170°C. Line an 18cm cake tin with baking paper. Beat the butter and sugar together until pale and fluffy, 2 minutes. Add the maize meal, coconut, nut spread, eggs and vanilla and mix until smooth. Lightly mix in the blueberries. Spoon the mixture into the prepared tin, smooth out the top and bake until golden and firm, 60 - 70 minutes. Test with a cake tester – if it comes out clean after insertion then the cake is done. Allow to cool in the tin, 20 minutes, before transferring to a cooling rack.

 

For the icing, stir all of the ingredients together.

 

To serve, top each slice of cake with a dollop of icing, some blueberries and garnish with mint.

 

TIP: The fresh blueberries can easily be replaced with thawed frozen blueberries, fresh raspberries, gooseberries or chopped strawberries.