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Blueberry and almond cake

Recipe from: 5/18/1995 12:00:00 AM
Ingredients 10
Servings 0


  • 500
    cake flour
  • 15
    baking powder
  • 225
    butter, melted and slightly cooled
  • 5
    eggs, whisked
  • 250
    castor sugar
  • pinch salt
  • 50
    ground almonds
  • 7
    almond essence
  • 425
    blueberries, drained
  • 50
    almond flakes


Preheat the oven to 160 ºC (325 ºF). Grease a 29 x 11 x 7 cm loaf tin and line the base with wax paper. Sift the cake flour and baking powder together in a mixing bowl and add the remaining ingredients, except the blueberries and almond flakes. Beat until well blended and smooth. Fold most of the blueberries into the batter, reserving a few for decoration. Turn the batter into the tin, spreading evenly. Sprinkle the reserved blueberries and almond flakes on top. Bake for about 1 hour or until a testing skewer comes out clean. Leave in the tin for about 15 minutes before turning out carefully to cool completely. Makes a medium-sized cake.

Read more on: bake  |  fruit

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