Blueberry & Almond Cake
You will need
- A 23cm (9 inch) square spring-form tin, lightly greased
- 250g (9 oz) butter
- 250g (9 oz) caster sugar
- 4 free range eggs, beaten
- 300g (10.5 oz) self raising flour
- 100g (3.5 oz) ground almonds
- 1 tsp baking powder
- Grated zest of an un-waxed orange
- 200g (7 oz) full-fat cream cheese or Mascarpone
- 250g (9 oz) fresh blueberries
Cream the butter and sugar together until light, and then gradually beat in the egg, alternating with a tablespoon of flour so the mixture does not curdle. Then fold in the remaining flour, ground almonds, baking powder and orange zest.
Place half the creamed mixture into the tin, and then cover with half the cheese. Scatter over half the blueberries, cover with the remaining mixture then place the remaining blueberries over the top.
2 Oven AGA: Bake on the grid shelf placed on the floor of the Roasting Oven with a cold plain shelf on the second set of runners down. Bake for about 45 minutes, turning once and replacing the cold plain shelf with another or the large roasting tin, until risen, golden brown and just set. Transfer the hot plain shelf to the Simmering Oven and place the cake on top and cook for a further 15-20 minutes until cooked through.
3 and 4 Oven AGA: Bake on the grid shelf which has been set on the fourth set of runners down in the Baking Oven and bake for about 60-70 minutes, turning once until risen, golden brown and cooked through.
Conventional Cooking: Bake at 180C (350F), Fan Oven 160C or Gas Mark 4 for about 1 hour.
Allow to cool for 15 minutes then remove the spring form side. Cool for a further 30 minutes then turn onto a cooling rack.
Serve with a little crème fraiche. This cake can be dusted with a little sieved icing sugar or drizzled with glace icing if wished.