Smother yourself with zing to satiate your curvaceous appetite.
Layers of sponge base, scattered with tangy blackcurrants topped with a crisp crumble give complexity in textures and complementary flavours. A scrumptious gluten-free moist version of this Blackcurrant Buckle, a traditional American cake similar to a streusel.
- When the other half has nipped away for the weekend and you’re dying to have a little luxury all on your todd
- When you’ve gone bonkers with what to serve up for dessert at a dinner party, you’ve literally just invited all and sundry over and nothing but the wow factor will do
- When you’ve got a new date lined up and you wanna make something pretty nifty
Here’s my gluten-free flour mix rather than shop brought, gives it a be-spoke element. Millet is the main flour; just gives this a lift and its bedazzling colour.
Tag me on @ethivegan to show me what you’ve made and let me know you’re happy for me to share.
- For cake base
- 300g millet
- 60g flaxseeds
- 60g oats
- 80g tapioca flour
- 100g raw unrefined cane sugar
- 3 tsp baking powder
- Pinch of salt
- 170ml olive oil
- 130ml water
- For fruit layer
- 200g Blackcurrants
- For topping
- 100g millet
- 50g raw unrefined cane sugar
- 25g coconut oil
- Pre-heat the oven to 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
- Line a 9-inch cake tin with oil and line the base with parchment. Use a pair of scissors to cut a circle to cover the base.
- Grind the millet finely in a high-speed blender and transfer to a mixing bowl.
- Then grind the flaxseeds, oats, sugar and salt and mix into the millet. Add in the tapioca flour and baking powder.
- Then add the water and finally the oil. Mix with a spatula and transfer the batter to the base of the tin.
- Scatter the blackcurrants over the batter.
- To make the topping, place the millet and sugar in a high-speed blender and blend till fine. Transfer to a mixing bowl. Add the coconut oil and with your hands form a crumble. Scatter the crumble topping over the blackcurrants.
- Cover the cake tin with aluminium foil and bake in the oven for 50 minutes. Remove the foil and bake for a further 15 minutes.
- Test that the cake is baked through by using a skewer or knife. The cake is baked if it comes out clean.
- Place the cake on a cooling surface and serve at room temperature. Keep in a sealed container as necessary and consume over the next two or three days.