Pineut

Blueberry Cake - Dit Is Feest

€8,99

Inclusief belasting. Verzendkosten worden berekend bij het afrekenen.

What. Top. Fruits! Fruit as fruit should be. No hassle with peeling. No juice up to your elbows. No bulging fruit bowl or gym bag. No, none of that. Just eat a handful of these vitamin bombs and top up your energy levels. Another benefit of the blueberry; they also work very well in cakes. They taste and look awesome!

Let them eat cake!

Feel like a party? Use this cake mix to bake cupcakes. All you need is a muffin tin, 20 minutes of patience and some friends to help you eat them. But surely that won't be a problem.

How to make it?

Preheat the oven to 175℃ (electric) or to 160℃ (convection)
Turn the mixer to a low setting and mix the eggs, the melted butter and a pinch of salt until smooth.
Add the contents of the bottle and gently mix together with a spatula. Stir to an even mixture.
Grease the caking tin and spoon in the mixture. Place the tin in the centre of the oven for 60 - 70 minutes. Check the cake a couple of times with a skewer. If batter still sticks to the skewer, leave it to bake a bit more. When the skewer comes out clean, the cake is ready. Please note that the stated baking times are guidelines and may differ per oven.

Tip

Serve with a generous dollop of Greek yogurt!

Ingredients

self-raising flour (WHEAT flour, E500, E503, E450), cane sugar, OATS (19%), desiccated coconut and freeze-dried blueberries (3%)

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