Today is the day! My first cake recipe sees the light of day on Tastes Like Green Spirit 🙂 Finally something sweet. Simply prepared and very, very delicious. The most difficult part is the dough. The rest is fun and easy.
Of course, when I started cooking paleo, I was completely at a loss when baking. Which flour is the best one? How should the dough be mixed in order to be “stable” enough?
Luckily, we have Pinterest, where answers to all these questions can be found. This is where my first gluten-free, paleo-friendly baking trials began. After two years (!) of trying around, many half-eaten cakes, which in the end turned out to be not so good, some blueberry muffins, which I used to bake for my friends in college and finally the best paleo-quiche recipe that I had created on my own, found the solution for the best tart dough recipe.
Normally, the dough should be cooled before you roll it out and line the tart mold with it, as when it is rolled out it can be placed into the tart mold like a homogeneous, smooth layer, and can easily be pressed to its sides and the bottom. Here, I produced a bit of a chaos, as it was already getting dark and I had no time to cool the dough anymore, and the finished cake had to be photographed with as much daylight as possible.
Due to the hot summer weather, the ghee in the dough was of course soft and made the whole texture very creamy. This is why it didn’t make sense to roll it out, so I simply pressed it evenly with my hands into the mold. After all, the most important thing is that after blind baking, the dough forms a stable shape and the cake does not collapse when the tart mold is removed. Therefore: If you want to do it correctly, take 1-2 hours more time and let the dough cool before you line the tart mold.
Baking is not easy. Nevertheless, I do not want to live without cake. Or without a delicious paleo bread, which will soon appear on Tastes Like Green Spirit, too. And finally, this blog offers you a little treat, which you can enjoy after a salad with fried mushrooms or a sunrise bowl with a nice cup of Bullet Proof coffee. This tart is the best way to have a hassle-free baking experience, with a quick, delicious, enjoyable result, even if you’re not a big baker.
At first, it might seem to be a little weird that the blueberries are still raw when you pour them into the tart mold with the baked dough. Even when you take the cake out of the oven, in the first moment, the berries look as if they were still raw. The desired effect, namely a nice, soft blueberry compote, comes only after about an hour, when the cake has “settled” a little. Afterwards the blueberries burst and collapse and the result is a beautiful, dark purple mixture. Now you can decorate the tart as you like it – or enjoy it right away:)Print
1 cup of ghee
2 cups almond flour
1/2 cup potato starch
1 lemon, zest
1 tablespoon of maple syrup
600–700 g blueberries
1 tbsp cinnamon
3 tablespoons of maple syrup
1 lemon, juice and zest
1-2 tbsp potato starch
- Put the dry ingredients (almond and potato flour, lemon zest) on a work surface and form a hollow in the middle.
- Add the wet ingredients (egg, maple syrup, ghee) and knead well with the dry ingredients until no crumbs are left and the dough turns into a uniform ball.
- Wrap in cling film and refrigerate for approx. 1 hour.
- Preheat oven to 175 °C/347 °F top+bottom heat.
- Roll out the dough on a work surface floured with a little potato starch.
- Grease the tart mold with ghee.
- Gently place the dough into the tart mold and press it evenly to the bottom and the sides. Tip: Pay attention to the sides, there the dough may be too thick.
- Evenly pierce the bottom of the dough with a fork about 20 times, line the bottom of the tart mold with parchment paper and spread some uncooked rice on it. Bake it blind in the preheated oven at 175 °C/347 °F top+bottom heat for 15 minutes.
- Remove the rice and baking paper. Leave to cool as long as you prepare the filling.
- Wash the blueberries and mix them in a bowl with maple syrup, potato flour, lemon juice, lemon zest and cinnamon so that the blueberries are covered evenly.
- Pour the mixture into the pre-baked dough and bake for another 50 minutes at 175 degrees top / bottom heat.
- When the edge of the dough starts to turn brown, cover the cake with aluminum foil from the top.
- Remove the cake after the indicated baking time and let it cool for 1 hour. The blueberries “settle” now and turn into a uniform filling.
- After the cake has cooled for another hour, it can be decorated with berries, edible flowers, lemon, lime or orange zest. I had blackberries, raspberries, blueberries, and some red edible petals.