Summer cake with fruit (blue & gluten-free)
Ingredients for the dough:
(best at room temperature)
- 600g of strawberries (or any other fruit)
- 200g of butter
- 160g of cane sugar (or white sugar)
- 150g of bluecorn flour
- 50g of the mix of gluten free flours (or wheat flour in traditional version)
- 40g of potato flour
- 1 teaspoon of baking powder
- pinch of salt
Ingredients for crumble topping:
- 100g of cooled butter
- 75g of bluecorn flour
- 75g of rice flour
- 50g of ground cane sugar or caster sugar
Mix all types of flour and the baking powder
Grate butter and sugar in a mixer bowl until creamy. Add one egg at a time and add salt grating in the same. Mixed flours stir with a spoon and mix with the grated mixture until all ingredients are combined.
Transfer the mixture on the baking pan (20x30cm) lined with parchment paper. Even the mixture and place the fruit evenly. Meanwhile, stir in a bowl and smash between fingers the ingredients for crumble topping. Grate the dough on a grater with large holes and sprinkle evenly.
Put in the oven at 175 degrees for about 45 minutes until a skewer inserted comes out clean.
Enjoy the meal!