The (gluten free) Jane

So my friend Jane Ruffino deserves a cake. So I tried to make on that was just like her. So this is sweet and a bit tad exotic. It’s got a secret kick and a bit of spice to it too. Mainly and most importantly it’s warm and lovely inside and out.

Ingredients:

Love is absolutely key. Only ever make this cake for someone special. You will also need 200 g of butter, 200g of almond powder, 100 g of dessicated coconut, 4 large eggs, 1 teaspoon of vanilla essence, a good pinch of nutmeg and ginger, 200g of sugar and a punnet of blueberries.

Method:

Pre-heat your oven to 180 C.

Melt your butter in a large bowl over boiling water. Once it’s fully melted, take it off the heat and add all your ingredients apart from the blueberries.

Place your blueberries in your oiled cake tin.

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Pour the cake mixture over the blueberries.

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Leave in the oven for 30 to 40 min until your knife test is moist but not gooey.

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