Cook Like A Star : Blueberry Almond Cake

Does Blueberry Almond Cake rings any bells ? Heehee....  I was looking for some new recipes to bake when I saw this post on La Mia Vita Dolce . The presentation of the cake really makes me wanna try this recipe . I was actually taking a break after dinner when I stumble upon this interesting recipe . Reading thru the post really makes me trying hard to hold my saliva. Heehee...

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 

Ingredients 

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

Method 

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!