Blueberry, Almond and Lemon Cake Recipe
"A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee It keeps for up to three days in a sealed container, but is at its absolute best on the day it's made...."
INGREDIENTS
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1/2 cup (1 stick) plus 3 tablespoons/150 grams unsalted butter, at room temperature, plus extra for greasing the pan
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1 scant cup/190 grams granulated or superfine sugar (caster sugar)
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1 teaspoon lemon zest, plus 1 tablespoon lemon juice (or more juice as needed)
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1 teaspoon vanilla extract (vanilla essence)
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3 large eggs, beaten
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2/3 cup/90 grams all-purpose flour (plain flour), sifted
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1 1/4 teaspoons baking powder
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1/8 teaspoon salt
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1 cup/110 grams almond flour (ground almonds)
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1 1/2 cups/200 grams fresh blueberries
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2/3 cup/70 grams confectioners’ sugar (icing sugar)
Comments & Reviews
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