The best part about summer is all the different fruits that are in season. I could stuff my face with strawberries, raspberries, and blueberries all day long! Unfortunately this time of the year comes to an end soon and I have to bake a farewell cake for those berries. I am looking forward to autumn. But I will miss blueberries and long days. Days when I can shoot a picture at 6 am in the morning because the light is awesome. (But maybe I would not miss it if I wouldn’t have to get up that early.)
This blueberry flan is an adapted version of my sponge cake recipe. I made some changes to it so the cake can be made without chickpea flour. The filling is made with cashews. It’s weird but when working with cashews I have much better results with dry cashews than with soaked ones. I blend them with a powerful blender and I swear, the dry ones come out creamier. It’s best to prepare the filling a day in advance so it has enough time to set.
Blueberry Creme Flan (one 28 cm flan pan)
View PDF-file to print (English version on page 2)
For the filling:
300 g (1 1/4 cups) soy yoghurt
2 tablespoons lemon juice
170 g (1 1/3 cups) raw cashews
55 g (1/4 cup) refined coconut oil, melted
75 g (3/4 cup, sifted) powdered sugar
For the cake:
240 g (2 cups) all-purpose flour
150 g (1 1/2 cups, sifted) powdered sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
240 ml (1 cup) water
60 g (1/4 cup) soy yoghurt
1 teaspoon vanilla extract
60 ml (1/4 cup) vegetable oil
200 g (7 oz.) fresh blueberries
Start by making the filling: Place yoghurt and cashews in a blender and process until creamy. Add oil and powdered sugar. Blend well. Place in a bowl, cover with plastic wrap and let chill and set in the fridge over night.
Preheat the oven to 190°C (375°F). Grease a flan pan and dust with flour. Set aside.
Place flour, sugar, baking powder, and salt in a bowl and mix well. Add remaining ingredients and whisk until the batter is smooth.
Pour into the pan and bake for 30 minutes. Remove and let cool for 10 minutes. Then carefully remove the cake from the pan. (Use a fork to help with that.) Place it upside down on a baking rack. Let cool completely.
Pour the filling over the cake (if you used a flan pan there’s enough space for it!) and top with blueberries. Transfer to the fridge and let set for 2 hours before serving.