This is the right season for berries and this is a perfect recipe to use them. It is a delicious and moist cake that combines the nice flavour of the berries with the crunchy taste of the almonds.
The recipe below is for a square tin of 15 cms – baking a regular sized cake would be too much for the 2 of us but if you need to make a bigger cake (ie 20 cm square or round tin) you will need to double the ingredients below.
What you need:
- 75g unsalted butter, softned
- 75 g caster sugar
- 125 g self raising flour
- 7 g baking powder (1/2 tsp)
- 80 g blanched almonds, halved
- 200 g blueberries
- 1 large egg
- 75 ml milk
How to make it:
Preheat the oven at 180C° and grease and line your cake tin. Gently wash the blueberries and let them dry before using them.
Cream the sugar with the butter until light and fluffy with an electric mixer. Add the egg and work well until all ingredients are combined.
Add the flour and the baking powder (sifted), the almonds and the milk and whisk well. Once you have a nice mixture you need to incorporate the mjority of the blueberries. Spoon the mixture in the tin and add the remaining bluberries at the top.
Bake your cake in the oven for 35 mins approx – check your cake while baking as if it begins to brown you would need to cover it with some baking paper or foil so it will cook evenly.
Test with a toothpick if your cake is ready and if it comes out clean you can remove the cake from the oven and let it cool down.
Enjoy your cake when completely cooled down with some fresh blueberries or if you want indulge with some fresh cream.