My first post to this community was for a bit of a complicated recipe. This one, however, is quite the opposite.
A variation on the Bakewell Tart, this Blueberry Bakewell Cake (or raspberry, blackberry, cranberry, cherry, strawberry, apple, peach, pear...!) is a simple, moist and delicious cake that can be thrown together in a pinch and ready in about three quarters of an hour. It's easily versatile and will work with any number of fillings. Fruity, with a heavily almond-based batter and finish, it's a delightful, light treat that pairs wonderfully with tea. Serve warm with vanilla custard or ice cream, if desired.
Blueberry Bakewell Cake
Serves 10-12
Prep: 10 mins | Cook: 40-50 mins | Freezable
Ingredients
-----------------------------------
140g ground almonds
140g butter or margarine, softened
140g golden caster sugar
140g self-raising flour -OR- 140g plain flour plus 1 level teaspoon of baking powder
2 eggs
1 teaspoon vanilla extract
200g blueberries*
2 tablespoon flaked almonds
Method
-----------------------------------
*Blueberries are my first choice, but you can use pretty much any fruit for this cake! If using raspberries or blackberries, you may want to increase to 250g. Apples, pears, peachest, etc., peel and slice thinly, or grate the fruit where possible.
Heat oven to 180C/160C fan (350F/320F fan) or gas mark 4 and base-line and grease a deep 8 inch loose-bottomed cake tin.
Cream butter and eggs. Add the rest of the ingredients except the fruit and mix vigorously until well combined. This should be a thick, sticky paste-like batter.
Spread half the mix over the cake tin and smooth the top as best you can. Scatter the fruit of your choice over the batter and using your fingers, press it into the batter. Then dollop the remaining cake batter on top and roughly spread - you might find this easier to do with your fingers. Shake flaked almonds atop the cake and bake for approximately 40 minutes in a tube pan, or up to 50 mins in an 8 inch pan until golden. Cool.
Important note: As all ovens cook differently, and bakeware materials can also affect the outcome and timings, be sure to check the cake approximately 30 to 35 minutes into baking. If the top has a nice golden-brown hue, and the nuts are toasted, you may wish to cover the cake loosely with a piece of tinfoil at this point, until the full baking time is completed. This way the top will not burn but the cake will be sure to cook all the way through. Cake tests done when a toothpick inserted into the cake comes out clean.
Serve at room temperature or warm with custard or ice cream if desired. Enjoy!
Nutritional Values
-----------------------------------
411 kcalories, protein 8g, carbohydrate 35g, fat 28 g, saturated fat 10g, fibre 3g, sugar 21g, salt 0.5 g
A variation on the Bakewell Tart, this Blueberry Bakewell Cake (or raspberry, blackberry, cranberry, cherry, strawberry, apple, peach, pear...!) is a simple, moist and delicious cake that can be thrown together in a pinch and ready in about three quarters of an hour. It's easily versatile and will work with any number of fillings. Fruity, with a heavily almond-based batter and finish, it's a delightful, light treat that pairs wonderfully with tea. Serve warm with vanilla custard or ice cream, if desired.
Blueberry Bakewell Cake
Serves 10-12
Prep: 10 mins | Cook: 40-50 mins | Freezable
Ingredients
-----------------------------------
140g ground almonds
140g butter or margarine, softened
140g golden caster sugar
140g self-raising flour -OR- 140g plain flour plus 1 level teaspoon of baking powder
2 eggs
1 teaspoon vanilla extract
200g blueberries*
2 tablespoon flaked almonds
Method
-----------------------------------
*Blueberries are my first choice, but you can use pretty much any fruit for this cake! If using raspberries or blackberries, you may want to increase to 250g. Apples, pears, peachest, etc., peel and slice thinly, or grate the fruit where possible.
Heat oven to 180C/160C fan (350F/320F fan) or gas mark 4 and base-line and grease a deep 8 inch loose-bottomed cake tin.
Cream butter and eggs. Add the rest of the ingredients except the fruit and mix vigorously until well combined. This should be a thick, sticky paste-like batter.
Spread half the mix over the cake tin and smooth the top as best you can. Scatter the fruit of your choice over the batter and using your fingers, press it into the batter. Then dollop the remaining cake batter on top and roughly spread - you might find this easier to do with your fingers. Shake flaked almonds atop the cake and bake for approximately 40 minutes in a tube pan, or up to 50 mins in an 8 inch pan until golden. Cool.
Important note: As all ovens cook differently, and bakeware materials can also affect the outcome and timings, be sure to check the cake approximately 30 to 35 minutes into baking. If the top has a nice golden-brown hue, and the nuts are toasted, you may wish to cover the cake loosely with a piece of tinfoil at this point, until the full baking time is completed. This way the top will not burn but the cake will be sure to cook all the way through. Cake tests done when a toothpick inserted into the cake comes out clean.
Serve at room temperature or warm with custard or ice cream if desired. Enjoy!
Nutritional Values
-----------------------------------
411 kcalories, protein 8g, carbohydrate 35g, fat 28 g, saturated fat 10g, fibre 3g, sugar 21g, salt 0.5 g
Edited at 2013-03-03 05:42 pm (UTC)
warm with custard can be it even better!
great recipe!
ENJOY!