OK, it is not strictly a medicinal food with all the sugar and fat but this gluten-free blueberry and vanilla cake is really good for you, plus its gluten, dairy and nut free!
Blueberries are full of antioxidants, those lovely anti-aging chemicals. Recent research has shown it improves memory and slows down the aging process of the brain. Herbalists use a variety of blueberry in medicines too – but this cake is a rather delicious way of taking your medicine. Frozen blueberries are just as good for you, they retain their antioxidants and are usually half the price of fresh blueberries in the shops for a budget option.
Vanilla is also full of antioxidants, and has also been researched for its medicinal properties. Traditionally used in Herbal medicine to calm stomach pains, reduce hunger pangs and relieve stress. In aromatherapy for its Yin quality, it is calming to the nervous system and nurturing to the soul, reminding us of the sweetness in life. Please note: if you are not on a gluten free diet ordinary self raising flour can be used instead.
- 3 eggs
- 175g sugar
- 175ml sunflower oil
- 175g gluten free self raising flour (I use Dove Farm)
- 175g blueberries (fresh or frozen)
- 1-2 teaspoons of vanilla paste or essence, or the seeds of 1 vanilla pod
- 1 teaspoon of baking powder (gluten free)
- Line a 8″ cake tin with greaseproof paper
- Heat oven to 190C/fan 170C/gas 5.
- whisk eggs till frothy and light
- add sugar and vanilla to the eggs and continue to whisk
- whisk in the oil
- sieve together baking powder and flour and stir into liquid mixture.
- Add blueberries, stir till mixed evenly throughout cake mix.
- fill cake tin with mix and bake for 30-35 minutes or until golden brown
- you can test to see if it is cooked by spiking with a knife in the centre, if it comes out clean it is cooked through.
- Leave to cool for 10 minutes before serving
Serve with a dollop of mascarpone, or for a grown up treat with vanilla vodka. It can be kept for 2-3 days in an air tight container.