almond-flavor-forward cake with the summery freshness of blueberries
Although full of blueberries, it is a real almond lover's cake.
ingredients
- all-purpose flour 100g (¾ cup)
- almond meal or flour 100g ( ¾ cup)
- baking powder 1¼ teaspoons
- salt ½ tsp
- sliced almonds 50g (¾ cup)
- granulated sugar 150g (¾ cup)
- zest of a lemon
- unsalted butter, room temperature 170g (¾ cup) (6 oz)
- vanilla ½ tsp
- 3 large eggs, room temperature
- milk or orange juice 30 ml (2 tbsp)
- fresh blueberries 225g (1½ cups) (8 oz)
- powdered sugar (optional) for decorating
preparation
- preheat the oven to 160°C (325°F)
- prepare a 23cm- 9-inch cake tin using baking spray or cover it with baking paper
- leaving one spoon of the flour aside, in a bowl, mix together the flour, almond meal, baking powder, and salt
- set aside
- in a stand mixer bowl with a paddle or whisk attachment, cream the sugar and softened butter until light and fluffy for about 3 to 4 minutes
- add the lemon zest and vanilla
- add in the eggs and beat until well incorporated
- reduce the speed and add in all the dry ingredients you had set aside along with the milk or orange juice
- add the one spoon of flour you had set aside to coat the blueberries (this prevents them to stick to the bottom of the cake)
- you may keep 8 to 10 blueberries to insert on top of the batter for garnish
- using a large spatula, gently fold the blueberries into the cake batter
- transfer the batter to the greased prepared pan
- flatten the top with a spatula
- insert the remaining blueberries on top gently pressing them into the cake batter
- scatter the sliced almonds on top of the cake and press them gently into the cake batter
- bake for 50 minutes to 1 hour
- cool in the pan and sprinkle with confectionery sugar
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