Sweet Treats: almond and blueberry cake

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Almonds, blueberries, and cream…that just can’t go wrong! An absolute Foodamazers’ favourite: we love this scrummy cake. This was one of Maria’s, our patissier, first cakes, the one she would make for friends. It is simple and works really well as a light dessert for a dinner party or just as a little treat for one of those lazy Sunday afternoons. It just feels like home. If you are not keen on blueberries, you can replace them with any other fruit you fancy, like strawberries, blackberries, or even passion fruit. And if you feel double cream is a bit too heavy, whipping cream will also do the job.

Almond and blueberry cake (serves a few good hungry friends)

4 eggs (preferably large)
200 g caster sugar
1 tsp vanilla extract
50 g ground almonds
75 g plain flour
3 tbsp Lemon and lime marmalade
300 ml double cream
220 g blueberries
1 lemon zest
20 g toasted flaked almonds
icing sugar to dust

Preheat the oven to 180°/160° fan/mark 4. Grease or line two sandwich tins with baking parchment (if you have only one 8in cake tin, it’s fine, just slice the sponge in two discs once cooked).

Whisk the eggs with caster sugar and vanilla extract until pale and twice the original volume, usually about ten minutes. Be patient when whisking because this will determine how well the sponges will rise in the oven. Keep going until the eggs turn light, almost ivory colour and full of bubbles. Mix flour and almonds in a separate bowl and slowly fold into the whisked eggs. The trick is not to overmix and lose the volume.

Pour mixture into the sandwich tins in the oven for about fifteen minutes (or thirty minutes if you are using one large tin). The cake is ready once it is turning golden and pulls away from the sides of the tin. Let it cool in the tin for a few moments and then release to cool on a wire rack.

Prepare the base sponge spreading lemon and lime marmalade on it. Then whisk the double cream with lemon zest and spread half over the sponge. Add two thirds of the blueberries and then top with the second sponge. Spread the rest of the double cream on the top and scatter with the remaining blueberries and toasted flaked almonds. To finish, dust with a little icing sugar.

Now, treat yourself!

by Maria

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