Maria Nova’s Gluten-Free Blueberry Maple Cake with Maple Tahini Caramel

For the cake:

• 1/3 cup pure Canadian maple syrup
• 2 large eggs
• 1/3 cup granulated sugar
• 1/2 cup Greek yoghurt
• 2.5 cups almond flour
• 1 tbsp baking powder
• 1/2 tsp vanilla extract
• 1 cup defrosted wild blueberries

For the maple tahini caramel:

• 1/3 cup pure Canadian maple syrup
• 1/3 cup hulled tahini

To serve:

• 1 tbsp pure Canadian maple syrup

For the cake:

1. Mix the base: Whisk together eggs, Greek yoghurt, granulated sugar, pure Canadian maple syrup (for base) vanilla extract until smooth, then fold in almond flour and baking powder until just combined.
2. Bake: Pour the batter into a lined cake tin and bake at 185°C fan bake for 35 minutes, until golden and a skewer comes out clean.
3. Cool: Let the cake cool completely in the tin before topping, this helps it hold together and stops the toppings melting in.

For the maple tahini caramel:

1. Whisk together the pure Canadian maple syrup (for caramel) and hulled tahini (for caramel) until smooth and glossy. Add a little extra tahini if the mixture is too runny.

To serve:

1. Drizzle the cooled cake with pure Canadian maple syrup (for topping), the maple-tahini caramel, and scatter over the defrosted wild blueberries. Slice and enjoy.