Blueberry & Olive Oil Torte

Matt & Lentil Purbrick from Grown and Gathered  believe that health and happiness come from real, traditional food, a warm home and a mastery of life’s fundamentals. This is Lentil’s recipe for a delicious, crunchy torte.

Blueberry and olive oil torte


  • 250 ml 1 cup full-cream milk
  • 140 g unrefined sugar such as rapadura
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 100 ml extra-virgin olive oil
  • 2 eggs
  • 140 g brown rice flour
  • 40 g almond meal
  • 3 tablespoons tapioca flour
  • 1 teaspoon bicarbonate of soda
  • 115 g fresh or frozen blueberries
  • Ricotta or cream to serve


  1. Preheat oven to 160°C fan. Grease or line a 23cm round cake tin or springform tin. Add milk, sugar, lemon zest and vanilla to a small saucepan and warm over low heat, stirring until sugar has dissolved (do not boil). Add oil, stir; turn off heat.
  2. Whisk eggs well in a bowl. Sift in dry ingredients, then pour in milk mixture and whisk well to form a smooth and runny batter. Pour into prepared tin and scatter blueberries evenly over the top. Bake for 30-40 minutes, until golden and a skewer inserted into the centre comes out clean. The cake should have risen a little and be airy and spongy in texture. Leave to cool for a while in the tin, then remove and place on a wire rack. Serve warm or cold, with ricotta or cream. Serves 6-8