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.
- 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
- Preheat the oven to 170 degrees. Grease your cake tin (around 20 cm diameter) with butter.
- In a medium sized bowl cream the butter and sugar until thick and mousse-like.
- Add the egg yolks, one at a time, and then the milk/orange juice, vanilla extract, almon essence and lemon zest. Mix well.
- 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.
- Carefully mix in the blueberries then our the mixture into the cake tin.
- Bake for about 35 minutes.
- Dust with some icing sugar and serve warm or at room temperature.