Almond and Blueberry Cake – GLUTEN-FREE

Step-by-step preparation

1. Preheat the Saladmaster 30 cm Titanium Electric Grill to 140°C, line the base with baking paper and wait for it to reach the set temperature; the flashing display light will go out.
2. Beat the 5 eggs with the lemon zest (outer peel only)
3. Mix the panela with the ground almonds and cinnamon, add the beaten eggs and combine with a silicone spatula
4. Add the blueberry jam and stir lightly so it does not mix in completely.
5. Pour the mixture into the electric grill and cover, ensuring that both the rim and lid are clean and dry.
6. Set for 35 minutes at 140°C, then leave to cool slightly and turn out. Decorate with mint leaves and blueberries and dust with icing sugar if desired.

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