Low FODMAP Sponge Cake with Blueberry Glaze
Light and fluffy low FODMAP sponge cake with blueberry glaze. A delicious portuguese inspired dessert that is also gluten free.
Servings: 12 slices
Ingredients
- 10 yolks
- 2 eggs
- 3.5 oz | 100g sugar
- 2.65 oz | 75g selfraising gluten free flour (I used Doves Farm)
For the blueberry glaze
- 2.82 oz | 80g blueberries
- 2 tbsp water
- 3.5 oz | 100g sugar
- 1.7 fl oz | 50ml water
Instructions
- Preheat oven to 355ºF | 180ºC and line a rectangular cake pan with parchment paper.
- In a bowl, beat the yolks and eggs with the sugar for 15-20 minutes (speed 4) until you get a strong and bulky eggnog. The dough will thicken and turn light yellow and will be ready when it doesn’t drain from the mixer blades.
- With the mixer at a minimumm(speed 1) or with a spatula, slowly add the flour until completely blended in the dough.
- Pour the batter into the pan and bake for approximately 15-20 minutes. The sponge cake should be moist and slightly undercooked.
- In a small saucepan, place the blueberries and cook over low heat for 5-10 minutes, stirring frequently. Transfer to a food processor or blender and grind until you get jam. Set aside.
- In the same saucepan (don't worry if it stains), add the sugar and water and let it boil for 5 minutes. Remove from heat and stir with a wooden spoon until the sugar is translucent. Add the blueberry jam and mix well.
- Remove the sponge cake from the oven and cover it immediately with the icing: with a spoon or a brush, spread the syrup over the cake making back and forth movements until the gaze is opaque.
- Let dry, unmold and top with blueberries.
Notes
On the low FODMAP diet we can eat up to 1.41oz |40g of blueberries (fructans). The recipe calls for twice as much so you can eat up to half the sponge cake.
* if you don't have self-rising flour, you can use gluten-free flour + 1/2 teaspoon of baking powder.