Today’s cake – flourless almond and blueberry cake


1 125g punnet fresh blueberries                                       6 eggs

165g caster sugar                                                             1 teaspoon vanilla extract

125g butter                                                                         250g almond meal

Pinch of salt                                                                        Icing sugar for dusting


Prep Work

  1. Separate the eggs
  2. Melt the butter
  3. Set aside 50g of the blueberries
  4. Grease a 20cm springform, line base with baking paper

Making it

  1. Preheat oven to 170 degrees
  2. Beat eggwhites on high, add 1 tablespoon of sugar and a pinch of salt. Beat until soft peaks form
  3. In a separate bowl, beat yolks and sugar on high until nice and creamy. Reduce speed then add butter and vanilla extract, and then the almond meal.
  4. Fold in the eggwhite mixture
  5. Pour batter into tin, evenly scatter 75g of the blueberries on the top  and bake for an hour, covering with foil about half way if its getting too brown
  6. Cool in tin, turn out and top with remaining fresh blueberries and cream or sweetened yoghurt

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