Blueberry and Lemon Cake

1 egg

90 gr sugar

1 vanilla pod (seeds)

60 ml oil

2 yellow lemons, zest

2 gr salt

90 gr chickpea flour

35 gr brown rice flour

60 gr tapioca starch

8 gr gluten free baking powder

3 gr xanthan gum

125 ml milk

125 gr blueberries

60 gr flake almonds

1. Preheat oven to 180° C (350° F), oven rack at mid-height.

2. In a bowl, mix egg, sugar, vanilla, milk, lemon zest and salt.

3. In another bowl, sift dry ingredients.

4. Add dry ingredients to first bowl, combine. Add blueberries and almonds

5. Pour batter in a pan and put in oven for approximately 30 minutes.