Porridge Cake, gluten free - Testing

https://fromthelarder.co.uk/porridge-cake/

1 - It was fine, but not a fan of it. Not sweet enough, and it took much, much longer to cook, and it was so fragile that it broke when I tried to de-pan it. I could try it again, but it is at the  bottom of my list of priorities.

300 g leftover porridge - cooled

60 g butter - melted then cooled

80 ml honey

3 eggs - medium

2 teaspoons vanilla extract

200 g ground almonds

2 teaspoons ground cinnamon

¼ teaspoon ground nutmeg

¾ teaspoon sea salt

1 teaspoon baking powder

125 g blueberries 

1. Preheat oven to 350°F/180°C /160°C fan assisted oven / gas mark 4.
2. Line and grease a 6 inch round baking tin.
3. Place the leftover porridge, melted butter, honey, eggs and vanilla extract in a mixing bowl or stand mixer and beat until combined.
4. Whisk together the ground almonds, cinnamon, nutmeg, baking powder and salt in a separate bowl.
5. Add the dry mixture to the wet ingredients and beat to combine.
6. Stir through the blueberries.
7. Pour the cake mixture into the prepared baking tin and place in the centre of the oven. Bake for 1 hour.
8. Remove from the oven and remove the cake from the tin to cool on a wire rack.