Blueberry and Almond cake

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So I have had almond powder in my cupboard for a while now and have been wanting to use it for a new recipe. I really wanted to do an old recipe I have for a cherry and almond cake, however unfortunately the supermarket I went to didn’t have cherries so I settled with blueberries.

I had a couple of friends coming to stay at the weekend, and as usual I went completely over the top with my baking. By the time they had arrived I had made, Apple and cinnamon flapjacks (unbelievably yummy), vanilla cupcakes with lemon butter cream and this Almond and blueberry cake. I was going to make a lemon buttercream for the side, but with all the other baked goods decided this might be a little too gluttonous! As I type this however I am wishing I grated some lemon peel and juice to add to the cake batter. Idea for next time!

So this is a recipe I actually pinched from Waitrose.

Ingredients:

150g blueberries

125g self-raising flour

200g unsalted butter

200g caster sugar

4 eggs separated

1tsp almond extract

125g ground almond

1. Preheat oven to 180 degrees. Line cake tin with baking paper or butter in a 18-19cm.

2. Rinse blueberries, pat dry and sprinkle a tsp of flour over them. This will stop them sinking.

3. In a bowl, cream the butter and 175g of sugar until fluffy. Beat in egg yolks and extract. Now sift in the flour and gently fold in.

4. Whisk egg whites in a very clean bowl ( this is important, if there is anything else in it it will not work). Slowly whisk in the sugar. Now pop the ground almonds in and using a large spoon, fold a quarter of the whisked mixture into the creamed mixture to lighter the cake . Now put in the rest. Spoon into the cake tin a scatter the blueberries on top.

5. Cook for an hour.

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Result.

A couple of things; the cake was deliciously smooth in texture due to the separation of the eggs. What I would say is that next time I would actually prefer the blueberries to the scattered within the cake instead of on top. This is how o do my cherry recipe and it adds pockets of excitement throughout the cake.

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Apart from that, it is a fabulous cake for the spring time as it is light and airy and deliciously smooth.

Yum!

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Roses are pink

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Once this is done you need to get onto the buttercream icing. Again I added pink colouring to the icing to get a light shade of pink. Once mixed pop it into a piping bag and use a big star nozzle and starting in the middle and working outwards make round swirls so they look like flowers- like so

So, it’s been a while, sorry about that, have been a little busy!

I have had this cake in the bag for a while now but thought I would show you. This was commissioned by a guy who wanted to surprise his partner on their 6 year anniversary. How sweet is that? His request was that it be pink an not too big. So I pulled out my cupcake mould for two people and got creative!

Now, decoration like this turns out, is not for the faint hearted. If you have copious amounts of patience an determination to see the finished product then you will be fine!

Once the cake was baked covered either with hot jam or buttercream you can start icing. Buttercreamed cakes need to be popped in the fridge first; jam wise it needs to be icing pretty much immediately.

So first of all I rolled out some white fondant icing to cover the bottom part of the cupcake. As my mould isn’t very defined at the bottom I then added some pink colouring to some fondant. With this I rolled out, measured and cut out strips to stick on the white to create the 3D wrapper affect.

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Fill in any spaces with a squeeze of icing. It should come out as little stars.

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Prepping the cake board I covered the entire thing with white fondant. Unfortunately, my coloured icing pen exploded while I was writing so I had to cut the outer rim off and cover that bit with pink buttercream. On the white icing I decided to just imprint the wording and actually it came out beautifully.

On the pink buttercream on the board I placed handmade flowers that I made with white and pink icing. Very easy to do. Cut small rectangles of pink icing and roll them up. Set aside. Now sandwich small balls of white fondant under cling film and with your thumb from one side of the ball roll out to the other side in a fab action. Once all done model them around the pink part.

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Lastly, I also used a small flower mould to make lots of small pink roses that I placed like a necklace around the bottom of the cake. It is silicone and you literally just take a ball, press in and then carefully peel out.

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Anyway, it took a fair while but I was really pleased with the end result and the client was happy, so I am happy!

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