RICE FLOUR BUNDT CAKE WITH BLUEBERRIES AND CHOCOLATE
INGREDIENTS:
- 400g Pernerka Fine Rice flour
- 3 eggs
- 12g baking powder
- 180ml oil
- 500ml Kefir milk
- 180g caster sugar
- 3 tbsp freshly squeezed lime juice + zest from half a lime
- 50g blueberries
TO DECORATE:
- A handful of blueberries
- Melted Chocolate
TIPS AND TRICKS:
You can use other fruit instead of blueberries, or you can leave the fruit out altogether and use your favourite nuts.
To check if the bundt cake is baked all the way through, you can use the ‘cocktail stick/skewer test’. Once inserted into the cake, it should come out clean. If it comes out wet and sticky, the cake hasn’t cook through. Pop it back in the oven for a few more minutes before checking again.
INSTRUCTIONS:
1) Preheat the oven to 175C / 155C fan.
2) Prepare a bundt cake pan. Butter and flour the pan on the inside.
3) In a bowl, whisk the whole eggs with the sugar until pale and fluffy (circa five minutes).
4) Then, whilst continuing to whisk, slowly pour in the oil.
5) Mix in the flour, baking powder and kefir milk.
6) Switch to a spatula, add the lime juice and blueberries and mix well.
7) Pour the batter into the prepared bundt cake pan.
8) Bake for approximately 55-60 minutes.
9) Leave the cake to cool down slightly, tip the cake out on a plate and decorate it with melted chocolate and some more blueberries. Slice into portions. Enjoy!