Rice flour cake with walnuts and blueberries

Name: Rice flour cake with walnuts and blueberries
Ingredients: 5 medium eggs; 5 tablespoons brown sugar; 3 tablespoons oil; 1 teaspoon vanilla extract; 6 tablespoons rice flour; 50 g walnuts; 1 tablespoon poppy seeds; 10 g baking powder; 125 g blueberries

Dessert - Rice flour cake with walnuts and blueberries by Mona O. - Recipia

Poppy seeds and rice flour give this rice flour cake with walnuts and blueberries a tender crumb, with baked blueberries on top. The chopped walnuts stay throughout the batter, and the brown sugar gives it a darker color after baking. I cut it into small squares. Prep: 15 minutes. Cook: 30 minutes. Rest: 30 minutes. Total time: 75 minutes. Servings: 8. Approximately 205 kcal and 6 g protein per serving.

Ingredients

5 medium eggs
5 tablespoons brown sugar
3 tablespoons oil
1 teaspoon vanilla extract
6 tablespoons rice flour
50 g walnuts
1 tablespoon poppy seeds
10 g baking powder
125 g blueberries

Preparation

1. Preheat the oven to 180°C. Beat the 5 medium eggs well with 5 tablespoons of brown sugar, then mix in 3 tablespoons of oil and 1 teaspoon of vanilla extract. 2. Finely chop 50 g of walnuts. Mix them with 6 tablespoons of rice flour, 1 tablespoon of poppy seeds and 10 g of baking powder. 3. Pour the flour mixture over the eggs and stir until combined. The batter should be smooth. 4. Line a tart pan with parchment paper and pour in the batter. Arrange 125 g of blueberries on top. 5. Bake for 30 minutes at 180°C, until golden and a toothpick inserted in the center comes out clean. Leave it to cool for 30 minutes before cutting.

Notes

You can replace the 6 tablespoons of rice flour with 6 tablespoons of wheat flour, or the 125 g of blueberries with 125 g of sliced grapes; the cake contains eggs and walnuts. Store it in a sealed container in the fridge for up to 3 days. A slice goes well with a cup of black tea. I time the baking around the meal and make it about an hour and a quarter ahead, so it has time to cool. Small, firm blueberries hold their shape better; if they’re wet after washing, dry them well. Large, juicy blueberries sometimes sink into the batter.