Pound cake is a delicious treat any time of year. The trick was enjoying a gluten-free variety during July’s gluten-free month. Surprisingly, gluten-free pound cake was not difficult to make. By using half gluten-free all-purpose flour and half coconut flour we were able to add a level and depth of flavour uncommon in tea cakes. The subtle sweetness from the coconut flour meant we used less sugar and relied more on our seasonally plump blackberries that were bursting with fresh flavour. This recipe is a must make whether or not you eat gluten, it’s that good!

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Serves: 10-12

Ingredients:

1 cup gluten-free all-purpose flour

1 cup gluten-free coconut flour

1 teaspoon xanthan gum

1 teaspoon baking powder

pinch coarse sea salt

2/3 cup milk

1 cup sugar plus 3 teaspoons

1 1/3 cup blackberries

1 teaspoon vanilla

3 eggs

3/4 cup canola oil

2 tablespoons freshly squeezed orange juice

Instructions:

1. Preheat the oven to 350F.

2. Begin by combining blackberries with 3 teaspoons of sugar in a small bowl. Coarsely mash with the back of a fork. Set aside.

3. Arrange a fine mesh sieve over a mixing bowl. Add the all-purpose flour, coconut flour, xanthan gum, baking powder and sea salt. Gently tap the side of the sieve until all of the dry ingredients have passed through into the mixing bowl.

4. In a large mixing bowl, whisk together the wet ingredients including the canola oil, granulated sugar, vanilla and orange juice. Crack in one egg at a time making sure to beat in between each addition. Drizzle the milk into the wet ingredients while whisking until completely incorporated.

5. Mix the dry ingredients into the wet ingredients until just combined, do not overmix.

6. Line a loaf tin with tin foil or parchment paper. Spray or grease the the inside to avoid sticking.

7. Add half the batter in the loaf tin. Top with blackberry mixture and top with remaining batter.

8. Using a knife, insert it into the batter and carefully draw "S" shapes down the length of the pound cake.

9. Bake for 30-45 minutes until a toothpick comes out clean and the top of the cake is golden brown.

10. Let the cake cool in the loaf tin for 15 minutes and then transfer to a rack to finish cooling.

 Amanda Garbutt is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.