Blueberry and Almond Cake with Vanilla Yoghurt Topping
Photography Claire Aldous.
When the blueberry season has finished, use frozen berries in the cake and scatter toasted long thread coconut over the yoghurt topping.
Serves: 8
INGREDIENTS
1 cup fresh or frozen blueberries
120 grams ground almonds
¾ cup caster sugar
finely grated zest and juice 1 large lemon
3 eggs
175 grams butter, very soft but not melted
175 grams self-raising flour
¼ teaspoon sea salt
1 teaspoon baking powder
Yoghurt Topping
1½ cups thick plain yoghurt, strained
1–2 tablespoons honey
½ teaspoon vanilla paste or extract
To serve
1–2 punnets of fresh blueberries, optional
icing sugar for dusting
20cm round cake tin, greased and base lined with baking paper
METHOD
Preheat the oven to 170˚C.
Yoghurt: Combine the strained yoghurt, honey and vanilla in a bowl and refrigerate for at least one hour to firm up.
Cake: Put the almonds, caster sugar and the lemon zest and juice in a large bowl and rub together with your fingertips to infuse the flavours.
Whisk in the eggs then whisk in the soft butter. Add the flour, salt and baking powder and gently beat to combine. Don’t over mix or the cake will be heavy.
Spoon into the tin and spread to an even layer then scatter the blueberries over the top.
Bake for 35–40 minutes until the cake is risen and golden and the centre is firm. Cool before removing from the tin.
To assemble: Place the cake on a serving plate and spread with the yoghurt. Pile on the blueberries and dust with icing sugar.
Cook's tip: To strain the yoghurt, spoon the yoghurt into a sieve lined with muslin or a brand new, damp chux cloth and set over a bowl. Leave to drain in the fridge for 1–2 hours
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