Hi!It’s just a quickie! I really wanted to share with you this lovely recipe that I made for In Clover magazine.
You should know me well enough to realized that I get excited about exciting recipes and I just cannot keep them to myself so I’m spreading the news!This cake is my “dream come true”. A cake that I want to make special memories with…bake it for our anniversary,my mum’s birthday,picnic party with friends and a lazy Sunday afternoon…It’s perfect.
BLUEBERRY AND LEMON CAKE
with almonds and maple syrup
100g unrefined caster cane sugar
200g self-rising flour, sifted
120g ground almonds, sifted
60g unsalted butter, melted
juice and finely grated zest of 1 unwaxed lemon
40g almond flakes
60ml maple syrup
+butter and ground almonds for greasing a tin
Preheat the oven to 180C.Grease a 19cm springform cake tin with butter and sprinkle with ground almonds. Place the eggs and sugar in a bowl and whisk with an electric mixer for around 10 minutes until pale and tripled in volume. Add the flour, ground almonds, melted butter, lemon juice and grated lemon zest and gently mix to combine the ingredients. Gently fold the blueberries into the batter and transfer the mixture to the tin and spread it evenly. Sprinkle with the almond flakes, drizzle with 1/3 of maple syrup and bake for 50-55 minutes or until cooked and tested with a skewer.
Leave to cool for 15 minutes then carefully unclasp the tin and move the cake to a wire rack and leave to cool completely. Brush the remaining maple syrup over the top and enjoy!
TIP: Halfway through baking, you can place a layer of baking paper or kitchen foil over the top of the cake to prevent over-browning.