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Blueberry almond cake with orange syrup
Blueberry almond cake with orange syrup
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Almond cake with orange-infused blueberries.
Ingredients:
  • 250g butter, at room temperature
  • 268.75 gm caster sugar
  • 1 tsp finely grated orange rind
  • 50.00 gm almond meal
  • 128.75 gm milk
  • 337.50 gm self-raising flour, sifted
  • 65.63 gm orange juice
  • 250g blueberries
  • 82.50 ml flaked almonds
  • Greek-style yoghurt, to serve
  • 40.00 ml orange zest
  • 393.75 gm orange juice
  • 70.95 gm caster sugar
Instructions:
  • Preheat your oven to 180C (160C fan forced), then prepare a 22cm Coles Cook&Dine springform pan by greasing the base and sides and lining it with baking paper.
  • Beat butter, sugar, and orange rind with an electric mixer until light and fluffy. Add eggs one at a time. Mix in almond meal, followed by milk and half of the flour. Gently fold in the orange juice, remaining flour, and most of the blueberries. Reserve 1/2 cup of blueberries for the topping. Transfer the batter to the prepared pan and sprinkle the top with reserved blueberries and flaked almonds. Bake for 1 hour and 10 minutes or until a skewer inserted in the center comes out clean. Let it stand in the pan for 5 minutes before transferring to a plate.
  • For the orange syrup, combine orange zest, orange juice, and sugar in a saucepan over high heat until sugar dissolves. Bring to a boil, then simmer for 10 minutes until thickened. Remove zest, place on the cake, and pour 2 tablespoons of syrup over it. Let sit for at least 15 minutes before serving.
  • Enjoy the cake warm or at room temperature topped with yogurt and the leftover syrup.

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