Rustic Blueberry and Almond Cake

Source: Coles Magazine September - Page 18
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Serves 12 - Prep 15 min (+ cooling time)  Cook 45 min

185g butter, softened
 1 1/2 cup (330g) caster sugar
 2 teaspoons ground cinnamon
 4 Coles Brand Australian free range eggs
 3/4 cup (110g) self-raising flour
 1/3 cup (50g) plain flour
 3/4 cup (90g) almond meal
 1/2 cup (120g) sour cream
 150g fresh blueberries
 2 tablespoons flaked almonds
 Icing sugar, to dust
 Double cream, to serve
 Blueberries, extra, to serve

  1. Preheat oven to 180C. Grease and line the base and sides of a 20cm x 30cm slab pan.
  2. Step 2
  3. Use an electric mixer to beat the butter, sugar and cinnamon in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour, almond meal and sour cream and stir to combine. Stir in the blueberries. Spoon into the prepared pan and smooth the surface. Sprinkle evenly with flaked almonds.
  4. Step 3
  5. Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely. Dust with icing sugar and cut into pieces. Serve with double cream and extra blueberries, if desired.

Vic Lic

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