There is something immensely satisfying about baking with your very own home-grown, hand picked produce.
Our blueberry bushes are laden with fruit this year, so yesterday afternoon I whipped up a delicious Blueberry & Almond Cake.
Blueberry & Almond Cake
4 eggs
1 cup caster sugar
1 teaspoon sugar
1 cup self-raising
150g melted butter
1 cup almond meal
250g blueberries
Preheat the oven to 160˚C. Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 8-10 minutes or until thick, pale and tripled in volume. Sift the flour over the egg mixture and fold through.
Fold through the butter and almond meal. Pour the mixture into a 20cm x 30cm slice tin lined with baking paper and top with blueberries. Bake for 30-35 minutes or until cooked when tested with a skewer. Turn onto wire rack to cool. Dust with icing sugar to serve.
