Blueberry Streusel Cake
Makes 10 slices.
A gorgeous almondy cake topped with sweet blueberries and a nutty, golden crumble.
Ingredients:
6 oz butter, softened
6 oz butter, softened
4 oz caster sugar
9 oz plain flour
3 oz ground almonds
2 large eggs (or 3 small)
1 tsp baking powder
1 tsp vanilla essence
350g pack of frozen or fresh blueberries
2 oz muscovado sugar
2 oz flaked almonds
1 tsp ground cinnamon
Preheat oven to 190°C (fan 160°C). Grease and line a 81/2 inch round spring-form cake tin.
Cream butter and sugar together until smooth, them rub in the flour and ground almonds to a nice crumbly mixture. Take out 7oz of this crumble and set aside.
Beat the eggs, baking powder and vanilla essence into remaining mixture until soft and creamy. Spoon into tin, spreading evenly. Arrange fruit on top and sprinkle with muscovado sugar.
Stir flaked almonds and cinnamon into reserved crumble and scatter evenly over top of cake. Bake for 50-60 minutes (cover after 15 mins if browning) until an inserted skewer comes out clean. Cool, then remove from tin and serve with double cream.
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