This amazing almond sponge is sandwiched together with tangy lemon butter and juicy blueberries. It complements a cuppa just so but also makes the most delicious dessert.
This recipe is somewhat of a ‘sitter’ in that it’s been sitting in my drafts for what seems like an eternity. I blog and bake by the seat of my pants and will often create something wonderful, take terrible photos (or worse, none at all) and then promise myself to return to it later. And sometimes my later is a borderline never because y’know, so many recipes to create and so little time in which to do it!
Anyhoo, when my neighbour gave me a lorry load of lemons, I couldn’t stop and wouldn’t stop making lemon butter. I’d even go so far as to say that I had an excess of lemon butter but everyone knows that there’s no such thing as too much when it comes to lemon butter! First I made those super delicious Lemon Butter Fairy Cakes and then I remembered about this cracker of a cake…
This recipe came out of hiding when I had to take dessert to friends. It needed to be something that would travel well, be delicious as cold as it was warm and go great with a scoop of ice cream. This cake ticked all the boxes. Of course, we had to cut into the cake before we left the house because I needed photos in good light (what can I say #bloglyf) and I needed to check the cake was serveworthy. David taste tested the goods and gave it a ten out of ten which is high praise indeed. He’s a tough judge, that one!
Everyone at the dinner table gave this cake the thumbs up making it my new favourite cake. It’s so simple to make and with the tangy lemon butter, the juicy blueberries and the almond meal in the sponge, it has the most wonderful texture. Plus it’s delicious on it’s own but goes great with a scoop of ice cream or a pool of custard. Take your pick! It’s going to be on high rotation at our place!
I like to make my own lemon butter simply because it’s so easy and so delicious but if you don’t, shop bought will do!
Have you got a go-to cake recipe? Do you like to taste test goods before you share them?!
Ingredients
140g ground almonds
140g butter, softened
140g caster sugar
140g self raising flour
2 eggs
1/2 teaspoon almond essence
6 heaped tablespoons lemon butter
75g frozen blueberries
2 tablespoons flaked almonds
Icing sugar, to serve
How to – Traditional
- Heat oven to 180C/160C fan-forced. Grease and line the base of a 20cm loose bottomed tin.
- Place the almonds, butter, sugar, flour, eggs and essence in a food processor and blitz until combined.
- Spread half the mixture into the prepared cake tin, smoothing the top. Dollop the lemon butter over the mixture and using the back of a wet spoon, spread the lemon butter over the cake mixture. Scatter over the blueberries.
- Dollop the rest of the cake mixture on top and again, using the back of a wet spoon, spread the mixture until all the blueberries and lemon butter is covered. Scatter over the flaked almonds.
- Bake for about 50-55 minutes until golden and a cake tester inserted comes out clean, bar a smidge of lemon butter.
- Allow to cool, remove from the tin and dust with icing sugar before serving.
How to – Thermomix
- Heat oven to 180C/160C fan-forced. Grease and line the base of a 20cm loose bottomed tin.
- Place the almonds, butter, sugar, flour, eggs and essence in Thermomix and mix for 10 seconds on speed 4. Scrape base and sides of bowl and mix for another 5-10 seconds on speed 4. The mixture should be very thick.
- Spread half the mixture into the prepared cake tin, smoothing the top. Dollop the lemon butter over the mixture and using the back of a wet spoon, spread the lemon butter over the cake mixture. Scatter over the blueberries.
- Dollop the rest of the cake mixture on top and again, using the back of a wet spoon, spread the mixture until all the blueberries and lemon butter is covered. Scatter over the flaked almonds.
- Bake for about 50-55 minutes until golden and a cake tester inserted comes out clean, bar a smidge of lemon butter.
- Allow to cool, remove from the tin and dust with icing sugar before serving.
