Blackberry shortcrust bundt cake: the perfect gluten-free recipe for any occasion!
Are you looking for a sweet treat without sacrificing taste? Our gluten-free blackberry shortcrust bundt cake is the perfect answer! A fluffy cloud of goodness that will conquer even the most discerning palates. Making it at home is easier than you think: follow our step-by-step recipe and let yourself be tempted by this masterpiece of goodness.
Why choose a gluten-free shortcrust bundt cake?
The importance of a gluten-free diet. Gluten intolerance is an increasingly common issue. But giving up sweets is no longer necessary! Our bundt cake is designed to meet the needs of those following a gluten-free diet without sacrificing taste.
The authentic taste of the bundt cake. The crumbly shortcrust perfectly matches the sweetness of the blackberries, creating an irresistible combination. Our gluten-free blackberry bundt cake is a versatile dessert, perfect for breakfast, a snack, or a special occasion. Try it and share the results with us!
Below are more shortcrust recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 332.47 (Kcal)
- Carbohydrates 50.61 (g) of which sugars 24.80 (g)
- Proteins 5.97 (g)
- Fat 12.80 (g) of which saturated 1.61 (g)of which unsaturated 6.69 (g)
- Fibers 3.15 (g)
- Sodium 202.55 (mg)
Indicative values for a portion of 126 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Blackberry Shortcrust Bundt Cake Ingredients
- 1 1/4 cups buckwheat flour
- 1/3 cup rice flour
- 7 tbsp brown sugar
- 6 tbsp potato starch
- 1 egg
- 1/4 tsp gluten-free baking powder
- 1/4 cup corn oil
- 1 pinch salt
- 3.5 oz cream cheese
- 3.5 oz Greek yogurt
- 2 tbsp powdered sugar
- 1 tbsp mixed berries jam
- 3.5 oz mixed berries jam
- 9 oz blackberries (fresh)
- 3 leaves mint
Tools
- Electric Whisks Moulinex Easy Max ABM11A Easymax Hand Mixer with 2 Speeds, 2 Sets of Whisks, Egg Whites Whipping, 200 W, 1 Decibel, Plastic, Red/White
- Pastry Board INOXLM Pastry Board for Kneading, Stainless Steel Work Surface in Various Sizes for Kitchen, Bar, Restaurant, for Kneading (23.6×19.7 inches, Fold 0.8 inches)
- Bowls NUTRIUPS Set of 2 Transparent Glass Salad Bowls, Glass Bowls for Kitchen (1.6L, 7 inches)
- Tart Pans Tart Pan, 22 cm Smart Mold, Pie Dish, Quiche Form, Removable Bottom, Round Bakeware, Nonstick Pan
Steps
In a bowl, mix the sugar with the egg, 1 tbsp of water, and the oil using an electric whisk. Add the buckwheat flour, rice flour, potato starch, and the baking powder, already sifted, plus a pinch of salt. Continue to knead by hand if necessary, to obtain an elastic dough. Wrap the obtained dough in plastic wrap and put it in the fridge for about half an hour.
On a lightly floured work surface, roll out the dough to a thickness of 0.2 inches. Line a 9-inch tart pan with parchment paper and place the dough. Trim any excess dough with a knife.
Make a hole in the center of the tart using a 2.4-inch cookie cutter, remove the cut-out dough, but leave the cookie cutter. Knead the shortcrust pastry scraps and roll them out with a rolling pin, creating a strip as tall as the tart edges. Wrap it around the cookie cutter, forming the inner edge of the dessert. Seal the edge well to the base of the cake, then prick it with a fork. If you find this preparation too complicated, leave the tart as is; it will still taste good. Bake in the oven at 350°F for about 20 minutes. Remove from the oven and let it cool before removing the cookie cutter and then the base from the mold
Prepare the cream by mixing yogurt with cream cheese, berry jam, and powdered sugar in a bowl. Fill the tart with a layer of mixed berries jam, then with the yogurt cream. Refrigerate for about an hour. Then completely cover the surface of the cake with blackberries, decorating with a few mint leaves just before serving
Preservation and Variation of the Blackberry Shortcrust Bundt Cake
The bundt cake, once completely cooled, can be stored in an airtight container at room temperature for 3-4 days. For longer preservation, you can wrap it in plastic wrap or aluminum foil and store it in the refrigerator. This way, it will stay fresh and tasty for up to a week
Add grated lemon or orange zest to the shortcrust dough and a few drops of essence.
If you are intolerant to eggs, you can use banana or apple puree as a substitute.
Use plant-based milk (rice, oat, almond) or lactose-free cow’s milk.
FAQ (Frequently Asked Questions)
Can I use other fruits instead of blackberries?
Besides blackberries, you can use other berries like raspberries, strawberries, blueberries, or currants. Alternatively, you can add pieces of apple, pear, or banana.
