Pecan buttermilk cake with blueberries

Name: Pecan buttermilk cake with blueberries
Total time: 15 min
Ingredients: 225g (8oz) gluten-free plain flour; 1½tsp gluten-free baking powder; ¼tsp bicarbonate of soda; 250g (9oz) unsalted butter, softened; 250g (9oz) light brown sugar; 4 large free-range eggs, lightly beaten; 100g (4oz) pecans, finely crushed; 100ml (4fl oz) buttermilk; 350g (12oz) blueberries; 2tbsp maple syrup; 300ml (½pt) double cream; ½tsp vanilla extract; pecans, edible dried rose petals (from Uncle Roy's) and icing sugar, to decorate; You Will Need; 2 x 20cm (8in) sandwich tins, greased and the bases lined with baking parchment

www.womanandhomemagazine.co.za

We've made this Pecan buttermilkcake with blueberries recipe into a gluten-free version for one of the w&h team, who gave it the absolute thumbs up!

Keywords

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woman and home

View full recipe on www.womanandhomemagazine.co.za

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Ingredients

225g (8oz) gluten-free plain flour
1½tsp gluten-free baking powder
¼tsp bicarbonate of soda
250g (9oz) unsalted butter, softened
250g (9oz) light brown sugar
4 large free-range eggs, lightly beaten
100g (4oz) pecans, finely crushed
100ml (4fl oz) buttermilk
350g (12oz) blueberries
2tbsp maple syrup
300ml (½pt) double cream
½tsp vanilla extract
pecans, edible dried rose petals (from Uncle Roy's) and icing sugar, to decorate
You Will Need
2 x 20cm (8in) sandwich tins, greased and the bases lined with baking parchment