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Reduced sugar blueberry bundt cake with butterscotch glaze

45–50 minutes

Reduced sugar blueberry bundt cake with butterscotch glaze

By Abigail Donnelly

Serves 3 to 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 45–50 minutes

Ingredients

For the cake:

100 g oat flour
100 g almond flour
135 g rice flour
1 t ground cinnamon
2 t ground cardamon
2 t ground ginger
1 t salt
10 Woolworths fresh Medjool dates, pitted and chopped
4 free-range eggs
125 g unsalted butter, at room temperature
250 g Woolworths smooth ricotta
150 g Woolworths Flavourburst blueberries

For the glaze:

250 g xylitol
1 T water
1⁄2 cup cream
170 g salted butter

Method

Preheat the oven to 180°C and grease an 25 cm bundt cake tin.

To make the cake, place all the dry ingredients in a food processor and pulse until combined, then transfer to a large bowl.

Place all the wet ingredients except the blueberries in the food processor and pulse until smooth and creamy.

Combine the wet and dry ingredients and mix well. Gently stir in the blueberries.

Pour the mixture into the cake tin and bake for 45–50 minutes, or until a skewer comes out clean. Allow the cake to cool in the tin for 15 minutes before removing it.

To make the glaze, place the xylitol and water into a small saucepan over a medium heat. Heat the cream in a separate saucepan and, once the xylitol mixture turns caramel in colour, add the cream and stir in the butter.

Remove the cake from the tin and pour over the glaze.

Cook's note: Xylitol takes longer to caramelise than sugar, and smokes more than sugar. Take care working with the hot syrup, especially when adding ingredients to it.

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Reduced sugar blueberry bundt cake with butterscotch glaze

Ingredients

Method