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 / 2/3 cup dates, pitted and soaked in boiling water for 10 minutes
140 grams / 1 1/4 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 / 1/4 cup corn flour
1 teaspoon vanilla extract
190 grams / 1 cup fresh blueberries

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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 1/2 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