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.
Makes 1 double layer cake
140 ml (140 g) soft butter
160 ml (140 g) castor sugar
140 g ground almonds
250 ml (140 g) self-raising flour
1 extra large egg
15 ml (1 tbsp) finely grated lemon rind
5 ml (1 tsp) ground cinnamon
10 ml (2 tsp) vanilla essence
250 g fresh blueberries or frozen blueberries, thawed and patted dry
250 ml (1 cup) crème fraiche
5 ml (1 tsp) finely grated lemon rind
1,25 ml (¼ tsp) ground cinnamon
Extra fresh berries, lemon rind, edible flowers and extra ground cinnamon
- 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.
- Place all the ingredients, except the berries, in a mixing bowl and beat well with an electric mixer.
- Divide the batter between the two prepared tins and flatten lightly with the back of a fork.
- Divide the berries between the tins and gently press into the batter.
- Bake for 30-40 minutes or until golden brown and cooked.
- Loosen from the sides of the tins with a butter knife. Allow to cool completely in the tins and then carefully remove.
- 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.
- 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.
- If preferred, the crème fraiche can be replaced with plain double cream yoghurt. It will just be a bit runnier.