Blueberry & almond cake with crème fraiche

Celebrate the berry season with a cake like no other. The combination of ground almonds, lemon and cinnamon makes a perfect base for juicy blueberries. And forget about icing – in this recipe the seasoned crème fraiche is a game-changer. Although this cake may seem small, it is rich, buttery and full of flavour – perfect to serve six to eight.

METHOD

1. Cakes: Preheat the oven to 180°C. Line 2 x AMC 16 cm Baking Tins and grease well with butter, especially up against the sides of the tins.
2. Place all the ingredients, except the berries, in a mixing bowl and beat well with an electric mixer.
3. Divide the batter between the two prepared tins and flatten lightly with the back of a fork.
4. Divide the berries between the tins and gently press into the batter.
5. Bake for 30-40 minutes or until golden brown and cooked.
6. Loosen from the sides of the tins with a butter knife. Allow to cool completely in the tins and then carefully remove.
7. To serve: Mix crème fraiche, lemon rind and cinnamon. Spread half of this mixture on the one cake and carefully place the other cake on top, with the berry side facing up.
8. Add another dollop or two of crème fraiche on top. Sprinkle with extra berries and lemon rind. Garnish with edible flowers and a dusting of cinnamon. Serve with the remaining crème fraiche mixture.

TIP: 

• If preferred, the crème fraiche can be replaced with plain double cream yoghurt. It will just be a bit runnier.