Cake never lets you down!

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Todays weekend plans included watching a good game of cricket while enjoying my favourite Almond Blueberry Cake. Turns out rain may cancel the game today, but thank God for this cake which never disappoints ….

Almond Blueberry Cake

Almond Blueberry Cake

The original recipe belongs to ‘Entertaining with Beth’ but I have re-written the recipe in my own way.

Ingredients:
All Purpose Flour (sifted): 1 and 1/2 cup
Caster Sugar: 1 cup
Baking Powder: 2 tsp
Salt: 1/4 tsp
Unsalted Butter (melted): 3/4 cups
Vegetable Oil: 1/4 cup
Water: 1/4 cup
Eggs (large): 2
Almond Essence: 1 and 1/2 tsp
Blueberries: 170 gms or as required
Flaked Almonds: enough to cover the top of the cake
Icing Sugar (optional): to garnish

Method:
Pre-heat your oven at 180 degrees Celsius. Grease a 10″ cake tin and set aside.
In a bowl, whisk together all the wet ingredients together i.e. butter, oil, sugar, eggs, and water.
In a separate bowl, sift and mix all the dry ingredients together i.e. flour, baking powder, and salt.
Add the dry ingredients to the wet mixture a little at a time. Fold the mixture with the help of a spatula until well-combined.
Add the blueberries to the flour mixture and carefully fold the mixture.
Add the dry ingredients to the wet ingredients bowl and give the mixture one final mix.
Pour the mixture in your greased cake tin. Add the flaked almonds on top of the cake mixture.
Gently tap cake tin on your counter to make sure the cake is levelled properly.
Bake in your pre-heated oven at 180 degrees Celsius for approximately 25 minutes or until a toothpick inserted in the centre of the cake comes out clean.

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4 responses »

  1. Great sounding recipe! Thanks for sharing! Just a little tip (which my mother just taught me despite me being a home baker for as long as I can remember!!), is to use a little of the flour to coat the fruit before adding it to the wet mixture. It will help them not sink to the bottom. Unless that’s just what blueberries do? I’ve not cooked with them before so apologies if that’s the case. 🙂

    • Thank you so much for the lovely message. Your mums tip is a handy one and something I always do (even mentioned it in the recipe), but in my mad rush to bake this, forgot to toss them in the flour this time 😦 … Really appreciate the feedback though … keep’em coming! 🙂

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