Blueberry and Almond Cake
Description
Blueberries are related to the wild bilberries, normally found in moor land areas. Blueberries have been grown in the UK since 1949 and give a juiciness and eye-appeal to this almond cake, which is ideal to take on picnics. Alternatively use as a dessert topped with cream or crème fraîche.
Cuts into 12-16 pieces
Use a 23cm (9 inch) square spring form tin, lightly greased or the AGA half size roasting tin, lined with Bake-O-Glide.
Ingredients
- 225g (8oz) butter
- 225g (8oz) caster sugar
- 4 free range eggs, beaten
- 300g (10½oz) self raising flour
- 100g (3½oz) ground almonds
- 1 tsp baking powder
- 225g (8oz) fresh blueberries
Method
Cream the butter and sugar together until light then gradually beat in the egg, alternating with a tablespoon of flour so the mixture does not curdle. Then fold in the remaining flour, ground almonds and baking powder.
Place half the creamed mixture into the tin, then cover with half the blueberries, cover with the remaining mixture then place the remaining blueberries over the top.
3, 4 and 5 oven AGA: Put the tin on the grid shelf set on the floor of the Baking Oven and cook for about an hour, until risen, golden and cooked through.
2 oven AGA: Put the tin on the grid shelf placed on the floor of the Roasting Oven and the cold plain shelf on the second runners down. Cook for about 45 minutes, replacing the cold plain shelf with another or the large roasting tin, until risen golden and just set. Transfer the hot plain shelf to the Simmering Oven and place the cake on top and cook for a further 15-20 minutes until cooked through.
Allow to cool for 15 minutes then remove the spring form side. Cool for a further 30 minutes then turn onto a cooling rack.
Serve on its own or with a little cream or crème fraîche.
Conventional cooking: bake at 180°C (350°F), fan oven 160°C or Gas Mark 4 for about one hour.