Get to work! This is how you make the tastiest Blueberry Almond Lemon Cake
Bart Stays Inside and Bart gets to work! Yes, yes (jajajaja), we are busy and are certainly not looking for a new hobby, but sometimes we need to take a break and we feel like doing a different kind of job. Then we look for a sweet distraction and, literally, get to work! You-know-who. Baking. Cookies, cake, bread... The real deal. Everything sweet and everything delicious. What came out best in the test? This blueberry almond lemon cake! The blissful sweetness itself. Be warned: this one is addictive, so we will all come out of quarantine ten kilos heavier. Oops. Oh well, if that's the worst, then we were lucky of course, good to remember ;-). And then? Get to work!
Today's sweet treat! One takes:
– 150g unsalted butter
– 190g white caster sugar
– 2 lemons (2 teaspoons zest and 3 tablespoons juice)
– 1 teaspoon vanilla extract
– 3 large eggs
– 90 grams of self-traveling baking flour
– 1/8th teaspoon of salt
– 110 g almond shavings
– 200g blueberries
– 70 g icing sugar
How do you do it?
1. Preheat the oven to 180 degrees. Grease your cake baking tin (11 x 21 cm) and set aside.
2. Place the butter (room temperature), sugar, lemon zest, 1 tablespoon of lemon juice and the vanilla extract in a bowl. Beat on high speed for 3-4 minutes, then reduce to a slower speed. Then you add the eggs. Then add the flour, salt and almond flour (step by step). Remove the bowl from under the mixer and spoon 150 grams of forest beds into the batter.
3. Place the batter in the mould. Bake for 15 minutes. Then remove the baking tin from the oven and place the 50 grams of remaining blueberries on it. Then place the baking tin back in the oven for another 15 minutes, until the cake is golden brown but still a bit “unbaked”. Fold aluminum foil over the top of the cake and place back in the oven for 25-30 minutes, until risen and done. Let cool for 10 minutes outside the oven.
4. You are now going to start the icing. Add 2 tablespoons of lemon juice to the icing sugar and mix until it is soft. Once the cake has cooled, spread the icing evenly over the top.
Eetse!
