Easy blueberry and almond cake
This zesty, super easy blueberry and almond cake is perfect for afternoon tea parties during Springtime or Summer. I used a heart-shaped silicon cake tin but you can use other shapes such as butterfly, rose or just normal round shape. This cake is dairy free, so I made a simple lemon icing to decorate it, but you can use cream cheese or buttercream frosting, if dairy is not an issue for you.
Ingredients
Method
- Preheat the oven to 190°C. Lightly oil a cake tin (if it’s silicon mould, then this is not necessary).
- Combine the flour, baking powder and ground almonds in a mixing bowl.
- Wisk the eggs with the sugar in another bowl, then add the oil and almond milk. Mix in the lemon juice and zest.
- Put the blueberries into a small bowl and coat them well with a little flour.
- Combine the dry and wet mixtures until get a smooth batter, then fold in the coated blueberries.
- Tip the batter into the tin, then put it in the middle of the oven. Bake for about 45-55 minutes, or until an inserted skewer comes out clean.
- Rest the cake in the tin for 5 minutes, then turn it out to a wire rack and let it cool completely.
- Make the icing with the lemon juice and icing sugar, or the frosting with cream cheese and sugar, then pour or spread this over the cake. Decorate it with fresh blueberries and/or almond flakes.
- Let the frosting/icing set, then serve.