Almond Berry Scone Cake
Servings: 4
This moist, grain, gluten and dairy-free Almond Berry Scone Cake is so easy to make (just blend and bake) and really delicious. It's sure to become a firm favourite.
Ingredients
- 50 g coconut oil (¼ cup) melted
- 85 g rice malt syrup, honey or maple syrup (¼ cup)
- 1 egg/s
- 150 g almond meal (1½ cups)
- 2 tbsp true arrowroot flour (or tapioca flour)
- 20 g shredded coconut (¼ cup)
- 1 lemon/s -zest
- 1 tsp vanilla -powder, extract or essence
- 1 tsp baking powder
- 60 g berries (¼ cup) of your choice, fresh or frozen
Instructions
- Preheat the oven to 180℃/350℉ (fan-forced).
- In a food processor or with a hand mixer combine the coconut oil, sweetener and egg. If using a Thermomix 10 seconds, speed 4.
- Add the almond meal, arrowroot, coconut, lemon zest, vanilla and baking powder and mix until well combined. If using a Thermomix 20 seconds, speed 4 (scraping the sides)
- Fold the berries into the batter. If using a Thermomix 10 seconds, reverse speed 1-2.
- Line a small round cake tin (I used 16cm tin) with baking paper and scrape the thick batter into the tin.
- Using a wet spoon, gently shape the batter into the base of the tin.
- Bake for 30-40 minutes (until cooked in the middle).
Serve
- Serve as is or with a little coconut yoghurt or cultured cream on the side.
- You can also top with slivered or flaked almonds for a nice crunchy top.
Store
- Store in an airtight container in the fridge or freezer.