Dessert

Almond, blueberry and vanilla cake

Name: Almond, blueberry and vanilla cake
Yield: 8
Ingredients: 375g blueberries; 80ml maple syrup; 330g caster sugar; 20.00 ml cornflour; 200g unsalted butter, chopped, softened; 20.00 ml vanilla bean paste; 3 eggs; Finely grated zest of 2 lemons; 120g almond meal; 225g self-raising flour; 150g firm ricotta, crumbled

3 ratings

https://healthimprovements.info/recipes/almond-blueberry-vanilla-cake/u36gwctc — Almond, blueberry and vanilla cake

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by Jessica Brook

May 20, 2019

"The combination of almond meal and self-raising flour results in a light, soft crumb for the perfect afternoon tea cake" - Jessica Brook.

375g blueberries
1/3 cup (80ml) maple syrup
1 1/2 cups (330g) caster sugar, plus extra 1 tbs
1 tbs cornflour
200g unsalted butter, chopped, softened
1 tbs vanilla bean paste
3 eggs
Finely grated zest of 2 lemons
1 cup (120g) almond meal
1 1/2 cups (225g) self-raising flour
150g firm ricotta, crumbled

Method

1.

Preheat oven to 160°C. Grease a 20cm round cake pan and line the base and side with baking paper. Combine blueberries, maple syrup, extra sugar and cornflour in a bowl, stirring to dissolve the cornflour. Pour over base of prepared pan.
2.

Place butter and sugar in a stand mixer fitted with the paddle attachment and beat until thick and pale. Beat in vanilla, then add eggs, 1 at a time, beating well after each addition. Beat in lemon zest, then fold in almond meal and flour. Fold through the ricotta. Pour batter over blueberries and bake for 1 hour and 40 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes, then carefully invert onto a serving plate. Cool to room temperature before serving.

Reviews 3