Unfortunately, like many of you I barely get time during the year to read the magazines I have subscriptions with. I mean really read them - from cover to cover. They arrive and end up sitting on my coffee table for weeks on end. So whenever I go away on holidays (like my recent trip up to Newcastle) I take a load of unopened magazines with me and read every word within the pages.
This trip, I managed to get through the Nov/Dec issues of Delicious, Gourmet Traveller and Donna Hay - which is where this sweet little baby came from.
I needed a quick and easy dessert to serve to my cousins who were coming to dinner, which didn't involve a load of ingredients and didn't have me spending all day in the kitchen (especially as I was in a foreign kitchen without my own utensils at hand).
This recipe was perfect.
7 ingredients later (along with a sore arm as my aunty doesn't have electric beaters...didn't think to check that fact first), out popped this eye catching and sweet tasting cake.
4 eggs
1 cup caster sugar
1 tsp vanilla extract
1 cup self-raising flour
150g butter, melted
1 cup almond meal
250g blueberries
Preheat oven to 160 degrees.
Place eggs, sugar and vanilla in a bowl and whisk for 8-10 minutes or until thick, pale and tripled in volume. Sift the flour over the egg mixture and old through. Fold through the butter and almond meal. Pour the mixture into a slice tin lined with non-stick baking paper and top with the blueberries (I used a typical cake tin as it was all I could find in the cupboard - and it did the trick). Bake for 30-35 mins or until cooked when tested with a skewer. Turn out onto a wire rack to cool.
We topped our slices with an indulgent dollop of double cream - yeah baby!
This trip, I managed to get through the Nov/Dec issues of Delicious, Gourmet Traveller and Donna Hay - which is where this sweet little baby came from.
I needed a quick and easy dessert to serve to my cousins who were coming to dinner, which didn't involve a load of ingredients and didn't have me spending all day in the kitchen (especially as I was in a foreign kitchen without my own utensils at hand).
This recipe was perfect.
7 ingredients later (along with a sore arm as my aunty doesn't have electric beaters...didn't think to check that fact first), out popped this eye catching and sweet tasting cake.
4 eggs
1 cup caster sugar
1 tsp vanilla extract
1 cup self-raising flour
150g butter, melted
1 cup almond meal
250g blueberries
Preheat oven to 160 degrees.
Place eggs, sugar and vanilla in a bowl and whisk for 8-10 minutes or until thick, pale and tripled in volume. Sift the flour over the egg mixture and old through. Fold through the butter and almond meal. Pour the mixture into a slice tin lined with non-stick baking paper and top with the blueberries (I used a typical cake tin as it was all I could find in the cupboard - and it did the trick). Bake for 30-35 mins or until cooked when tested with a skewer. Turn out onto a wire rack to cool.
We topped our slices with an indulgent dollop of double cream - yeah baby!
Almond meal and blueberries! This looks (and sounds) wonderful!
ReplyDeleteYour cake looks so full of blueberries. It must be berry berry good. I have a sweet treat linky on my blog every week called "Sweets for a Saturday" and I'd like to invite you to stop by this weekend and link your cake up. http://sweet-as-sugar-cookies.blogspot.com
ReplyDeleteThat looks like a great recipe, wonderfully seasonal! I think I could try this one with a gluten free flour and it would work out ok...I'm going to give it ago this week. Thanks for sharing the recipe.
ReplyDeleteHi guys! Definitely a little beauty of a cake.
ReplyDeleteQueenotisblue - would love to hear how you went using the gluten free flour?
Hi Lisa - what a lovely idea - will have to go and have a little look!
sounds fantastic - and I love how you catch up with your magazines - so many good recipes in them to drool over
ReplyDelete