My “cyber friend” Francesca writes a really lovely blog called Almost Italian which I stumbled across one day some time ago and love to read. One of her most popular posts has been her apricot frangipane cake, which she then tried with raspberries. Since I’m somewhat neutral on apricots, and raspberries and I don’t get along, I thought I’d try a blueberry version; as advertised it is ridiculously easy to make. It was a hit with the crowd. Thanks Francesca!
125 g softened unsalted butter
150 g of castor sugar
50 g plain flour
1 teaspoon baking powder
375 g almond meal
2 Tablespoons Amaretto liqueur (I buy Disaronno)
250g fresh blueberries
25 g flaked almonds
Icing sugar for dusting
1. Preheat oven to 180c or 160c fan forced. Grease a 25 cm loose bottom tin. Line base with baking paper
2.Place butter and sugar and eggs in a mixer bowl and beat for 5 minutes until thick and pale.
3.Stir in the flour mixed with the baking powder, then fold in the almond meal, followed by the Amaretto. Pour into the prepared tin.
4.Arrange blueberries over the top and lightly press down so they are submerged. Scatter the top with the flaked almonds.
5.Bake for 45- 50 mins. Cool in tin, remove and dust with icing sugar.