This is one cake that I will definitely bake again maybe tomorrow or so.. Tasty and simple. I am starting to love Donna Hay more and more each day , each time I try her recipe. Brilliant , simple and tidy .... Heehee .
The moment mom bites on it , she went like " is it almonds in it ? But I dun see any of the almond nibs ? " .... I went laughing out loud ... Well she couldn't be bothered too much tho, as she indulging herself with this Blueberry Almond Cake. Mom actually request for a second slice the moment she finished the first slice.
The nutty flavour of the cake really makes me having hard time holding my saliva .... Maybe the next time I will add some toasted walnuts instead of blueberry . Those blueberry that I bought seems to taste sour . Heehee.. I love sour but Nat, my daughter seems to dislike it tho.
Blueberry Almond Cake
150 g Self-rising flour
¼ tsp Salt
150 g Unsalted butter
4 large eggs
120 g Caster sugar ( original recipe calls for 225 g )
¼ tsp Almond Extract [ I omit this ]
1 tsp Vanilla extract
150 g Almonds, toasted and finely ground
280 g Blueberries, fresh or frozen
Confectioners’ sugar, for dusting
Extra Fresh blueberries, for garnish
1. Preheat oven to 180° C . Line and grease an 8 inch round pan with non-stick baking paper
2. In a small bowl whisk together flour (reserving 2 tbsp to toss blueberries ) and salt, set-aside. Melt butter in a saucepan over medium low heat, swirling occasionally until it begins to brown (the butter will have a nutty flavour), about 5 minutes and set-aside to cool.
3. In the mixing bowl, using a stand mixer fitted with the whip attachment beat eggs, sugar and vanilla extract ( and almond extract if using) at medium speed until thick, pale and triple in volume, about 10 minutes. Remove bowl from mixer.
Using a fine sieve sift half flour mixture over egg mixture; gently fold in using a large flexible spatula and then sift and gently fold in remaining flour until just combined.
4. Fold in butter and ground almonds.
5. Toss 3/4 of the blueberries in reserved flour (to help prevent blueberries from sinking to the bottom). Add the flour coated berries to the batter and fold in to just combine.
6. Transfer batter to prepared baking pan top with the remaining blueberries.
7. Bake at preheated oven for 45-50 minutes, rotating pan halfway through baking, until a tester inserted in the centre comes out clean.
8. Remove pan and leave to cool on a wire rack for 10 minutes. If not serving immediately, remove from pan and return cake to wire rack to cool completely.
9. Serve warm, dusted with confectioners’ sugar and garnished with fresh blueberries.
Enjoy your Blueberry Almond Cake !
Recipe adapted from My Sweet Life
I am going to link this with "Cook Like A Star" blog-hop featuring Donna Hay as the celebrity for the month of March, hosted by Zoe of Bake For Happy Kids. Please drop by Bake For Happy Kids for the full details and join in the blog-hop!