Blueberry and Lemon Cake:
350g icing sugar mixture
90 SR flour
180g almond meal
finely grated zest of two lemons
7 egg whites (I used the whole egg)
185g butter, melted
30mL milk
160g frozen blueberries
Sift icing sugar mixture and flour. Stir in almond meal and lemon zest until well combined.
In another bowl whisk egg whites, until broken down. Add egg whites, melted butter, milk and 100g of frozen blueberries to the almond mixture. Stir until just combined.
Spread cake mixture into prepared cake tin. Scatter over remaining blueberries. Gently press them into the mixture slightly.
Bake at 180 degrees for about an hour. Test, it may need longer (esp if you used the whole egg like I did...)
2 comments:
Personally, I do not believe you can go wrong with blueberries and lemons.
I also noticed you used almon meal, I many times add almond flavoring to my blueberry sweet dishes too...does the almond meal give a almond flavor?
Hi Cathy, almond meal is wonderful; I often use it in flourless baking. Gives everything a silky texture; very moist and you can certainly taste the almondness of it.
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