Blueberry Custard Cake

Blueberry Custard Cake

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.

gluten free blueberry custard cake

custard cake recipe

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.

Blueberry Custard Cake Notes

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.

IMG 4564(pp w768 h1152)

Blueberry Custard Cake
Recipe by Roamingtaste
Serves 8

Ingredients:
Base
1 cup dates, pitted and soaked in boiling water for 10 minutes
1/2 cup ground almonds
20 grams/0.7 ounce  dark chocolate, roughly chopped
Custard Filling
500 grams/1 pound store bought custard
3 tablespoons cornflour
1 teaspoon vanilla paste
1 cup fresh blueberries

Directions:
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 almonds and choclate and stir until well combined.

IMG 4460(pp w768 h512)

Press into your cake tin and smooth out with the back of a spoon.

Meanwhile, place the custard, cornflour and vanilla paste in a saucepan and heat on medium high, stirring constantly until it has thickened and is hard to stir.

IMG 4463(pp w768 h512)

Sprinkle a handful of the fresh blueberries over the base of the cake tin. Spoon the custard over the top and smooth out evenly, sprinkling over the remaining blueberries.

IMG 4465(pp w768 h512)

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 with a dash of whipped cream.

gluten free custard cake(pp w768 h1152)

easy flourless cake(pp w768 h1152)

gluten free cake(pp w768 h1152)

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blueberry custard cake

Blueberry Custard Cake

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  • Author: Sylvie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 8 1x
  • 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

Scale

Base
1 cup dates, pitted and soaked in boiling water for 10 minutes
1/2 cup ground almonds
20 grams/.7 ounce  dark chocolate, roughly chopped
Custard Filling
500 grams/1 pound store bought custard
3 tablespoons cornflour
1 teaspoon vanilla paste
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 almonds and choclate and stir until well combined.
  • Press into your cake tin and smooth out with the back of a spoon.
  • Meanwhile, place the custard, cornflour and vanilla paste in a saucepan and heat on medium high, stirring constantly until it has thickened and is hard to stir.
  • Sprinkle a handful of the fresh blueberries over the base of the cake tin. Spoon the custard over the top and smooth out evenly, sprinkling over the remaining 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 with a dash of whipped cream.

Notes

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.

Recipe by Roamingtaste

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