It's not really the season for a cake like this, but this Blueberry Custard Cake is one of the best reasons to break eating seasonal for one day. With a gluten free base and a rustic custard and fresh blueberries mixed through. It's unlikely you've had a cake like this before.
One of the best hidden away cafe's in central Auckland is a place called Mezze Bar, it has a great atmosphere, wonderful food and honestly, the best Buttermilk Chocolate Cake I've ever eaten! It's away from the tourist route and is a restaurant that locals flock to after work. One of the most undderrated items available in their selection is the Blueberry Custard Cake which is not hard to see with that Chocolate Cake and other baked goods that are also incredible.
But this cake is hands down one that is unlike anything else available anywhere locally or internationally. The way the gluten free base combines with the custard and those beautifully soft blueberries makes this one you'll want to try yourself. Unless you're in Auckland, you should just make this version which is as close as it gets.
Gluten free cakes used to get a really bad wrap, but honestly, with a cake base as good as this one and my intention to eat more gluten free goods for the sake of being healthier (ain't gettin younger!), this is one to add to the list.
How to prepare Blueberry Custard Cake
- Blend it: Blend the softened dates.
- Stir: Stir in the ground almonds and chocolate until combined.
- Press: Press into your cake tin nice and evenly.
- Warmed custard: Place the custard, cornflour and vanilla paste into a saucepan and heat until simmering and thickened.
- Bluebs: Sprinkle a few blueberries over the base of the cake.
- Spoon your custard: Spoon the custard over the base and blueberries and smooth out.
- Blueberry topping: Press the blueberries into the top of your cake.
- Bake: Bake until beginning to golden on the edges.
- Cool and chill: Cool to room temperature and then refrigerate for 3 hours.
- Serve: Slice and serve up with a little whipped cream. Dig in!
Tips for the best Blueberry Custard Cake
Softening your dates: For the best base that binds together, you definitely want to presoak your dates, this will help when you blend and press into the cake tin.
Small cake tin used here: The custard is usually higher on the cafe bought version and this was baked in a 6 inch cake tin which makes it a great snack cake, but if you are making this in a larger tin you will likely want to double the custard and cornflour.
More blueberry recipes you'll enjoy
How to make:
Preheat your oven to 180C/350F and greaseproof a 6 inch cake tin.
Blend the dates in a food processor or blender until smooth, add in the ground almonds, coconut flour and choclate and stir until well combined.
Press into your cake tin and smooth out with an offset spatula or the back of a spoon.
Meanwhile, place the custard, cornflour and vanilla extract into a saucepan and heat on medium high, stirring constantly until it has thickened.
Sprinkle a handful of the fresh blueberries over the base. Spoon ½ the custard over the top and smooth out evenly, sprinkling over another handful of the blueberries.
Bake in the oven for 30 minutes or until it just begins to brown on the edges.
Remove and allow to cool on your kitchen counter for 20 minutes, then refrigerate for a minimum 3 hours.
Remove from the baking tin.
Slice and serve.
Dig in!
Blueberry Custard Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
- Category: Cakes, Desserts
- Diet: Gluten Free
Description
The gluten free base of this custard cake includes a small amount of chocolate to accompany that easy custard and blueberry filling!
Ingredients
Base
180 grams / ⅔ cup dates, pitted and soaked in boiling water for 10 minutes
140 grams / 1 ¼ cups ground almonds
37 grams / coconut or gluten free flour
40 grams / 1.4 ounces dark chocolate, roughly chopped
Custard Filling
500 grams / 1 pound store bought custard
25 grams / ¼ cup corn flour
1 teaspoon vanilla extract
190 grams / 1 cup fresh blueberries
Instructions
- Preheat your oven to 180C/350F and greaseproof a 6 inch cake tin.
- Blend the dates in a food processor or blender until smooth, add in the ground almonds, coconut flour and choclate and stir until well combined.
- Press into your cake tin and smooth out with an offset spatula or the back of a spoon.
- Meanwhile, place the custard, cornflour and vanilla extract into a saucepan and heat on medium high, stirring constantly until it has thickened.
- Sprinkle a handful of the fresh blueberries over the base. Spoon ½ the custard over the top and smooth out evenly, sprinkling over another handful of the blueberries.
- Bake in the oven for 30 minutes or until it just begins to brown on the edges.
- Remove and allow to cool on your kitchen counter for 20 minutes, then refrigerate for a minimum 3 hours.
- Remove from the baking tin.
- Slice and serve.
- Dig in!
Notes
Recipe by Roamingtaste
Nutrition
- Calories: 254 calories per serve
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