My sister, Nitika, is honestly one of the world’s best bakers. I’m not just saying that because she is my sister, she is truly the master of cake. During her summer break spent in Chennai (she goes to college in the USA), she decided to open a home-bakery that she operated successfully for 3 months.
These are some of the cakes she sold:
Waking up to the smell of heaven every morning and not being able to have a bite of the day’s latest cake was very difficult. I’d walk into our kitchen for my morning cup of coffee and see her half-dancing to Bollywood music while icing a cake. If I wanted a slice, I’d have to order an entire cake because she always made precisely the right amount of batter for her customers cakes. Sometimes I’d get lucky and would be allowed to lick the remains of her popular homemade cream cheese icing, while our dog Tobbler waited for his turn.
Nitika’s bakery’s menu is a representation of everyone that she loves, so she incorporated all our favourite desserts. My favourite cake on her menu is the light, airy, citrusy Lemon Cake (doused with two secret glazes), but since I didn’t want to indulge too often she would make me her off-the-menu healthy special (#SisterPrivilieges) Blueberry Almond Cake. Blueberry Almond Cake
This suprisingly-unbelievably-delicious (not exaggerating!) cake has no refined sugars, no dairy and no gluten. The cake is naturally sweetened and packed with minerals and antioxidants. It makes for the perfect healthy treat plus it looks like something a Unicorn would eat!
For the cake you will need:
- 2 cups of almonds
- 3 eggs
- 2/3 cup of 100% pure maple syrup (make sure it has no yucky artificial flavourings and additives)
- 1/4 cup extra-virgin olive oil
- Zest of 4 limes
- 1/2 teaspoon nutmeg powder
- 1/2 teaspoon cinnamon powder
- 1 teaspoon baking powder and ½ teaspoon baking soda mixed together
- ½ teaspoon iodized salt
- 200g blueberries, fresh or frozen. I am using the frozen kind as that is more easily available in Chennai.
For the glaze you will need:
- 1/4 cup lime juice
- Around 2 tablespoons of 100% pure maple syrup
And the excitement begins:
- Grind the almonds in your food processor to make almond flour. Empty the almond flour into a bowl and make sure that there are no lumps.
- Beat the eggs until they are lemon colored and frothy. Empty the beaten eggs into a large mixing bowl.
- Add the maple syrup, lime zest and olive oil. Gently combine the ingredients and add the almond flour in separate batches. Mix well using a hand-held beater. Add the cinnamon and nutmeg powder along with the baking powder, baking soda and salt. Beat until combined.
- Fold in the blueberries until your mixture turns a beautiful blue hue. Pour the mixture into your greased cake pan. I used butter to grease my 8-inch pan. Do not forget to drop the pan onto the table to remove any air bubbles.
- Put the cake into your pre-heated oven at 150 degrees Celsius and bake for 45 minutes until the centre is firm to the touch. Once the cake is out of the oven, leave it to cool at room temperature for 40 minutes.
- While the cake is baking, you can start making the glaze. Combine the maple syrup with the lime juice and warm over medium heat, and stir. Once bubbles start to form on the surface, remove the glaze from the heat and allow it to cool.
- To decorate, pour the glaze over the cake and top it with more blueberries if you like. Enjoy!
-For your convenience, by clicking on the underlined ingredients you will be automatically be redirected to a website where you source them from.
–Photograph & video by Nithin Barath