Blueberry Cake Recipe with Almonds and Vanilla

Blueberry_Almond_Cake

Just imagine waking up  to this Blueberry Cake? Yes Yes… I had it for breakfast. YUM YUM. I had so much that I could not stomach eating my poached eggs that were waiting for me.

With my husband out of the country, I had my friend Sarah over to keep me company on Saturday evening. We decided to spend it with nice glass of rose and some cooking.

I just had this new baking book sent over to me by Headline publishing to review. It is called Sesame and Spice and is a book about Jewish Baking. ( I will write a more detailed review about it later)

I gave Sarah the honour pick out the first recipe for us to recreate; and she choose this this Blueberry Cake with Almonds and Vanilla.

 

When I asked her why she picked this particular recipe she just said “It looks easy and yummy”. And it was exactly that. I am the first to admit that I am more a cook than a baker.

But this recipe was very easy to follow. You can substitute the blueberries for any other fruit that is in season at the moment like apples, cherries, peaches or pears.

I love cake with fresh fruit and this cake is lovely and moist. According to Anne Shooter’s (the author of the book) it has it origin in the Czech Republic. I also had similar variations of this cake in Germany.

Source: Sesame & Spice: Baking from the East End to the Middle East By Anne Shooters

Blueberry Cake Recipe with Almonds and Vanilla
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cake
Cuisine: German
Serves: 8
Ingredients
  • 115 g unsalted butter (plus extra for greasing)
  • 115 g caster sugar
  • 3 eggs, separated
  • 2 table spoons milk or orange juice
  • 1 tsp vanilla extract
  • ½ tsp almond essence
  • grated zest of 1 lemon
  • 125 plain flour
  • ½ tsp salt
  • 400 g blueberries, tossed
  • 1 tbs plain flour
  • 2 table spoons flaked almonds
  • icing sugar for dusting
Instructions
  1. Preheat the oven to 170 degrees. Grease your cake tin (around 20 cm diameter) with butter.
  2. In a medium sized bowl cream the butter and sugar until thick and mousse-like.
  3. Add the egg yolks, one at a time, and then the milk/orange juice, vanilla extract, almon essence and lemon zest. Mix well.
  4. In a separate bowl whisk the egg whites until stiff. Gently fold in the yolk mixture, sift the flour, add the salt and fold in gently.
  5. Carefully mix in the blueberries then our the mixture into the cake tin.
  6. Bake for about 35 minutes.
  7. Dust with some icing sugar and serve warm or at room temperature.

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