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.
Blueberry + Almond Cake
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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.
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We topped our slices with an indulgent dollop of double cream - yeah baby!