ALMOND, BLUEBERRY, & VANILLA CAKE

ALMOND, BLUEBERRY, & VANILLA CAKE

INGREDIENTS

• 375g blueberries
• 1/3 cup (80ml) maple syrup
• 11/2 cups (330g) caster sugar, plus extra 1 tbs
• 1 tablespoon of corn flour
• 200g of unsalted butter, chopped, softened
• 1 tablespoon of vanilla bean Powder
• (3) Three eggs
• Finely grated zest of 2 lemons
• 1 cup (120g) of almond meal
• One and a half cups (225g) of self-rising flour
• 150g firm ricotta, crumbled

STEPS ON HOW TO PREPARE ALMOND, BLUEBERRY, & VANILLA CAKE

• Preheat oven to 160°C.
• Grease a 20cm round cake pan and line the base and side with baking paper. Combine blueberries, maple syrup, extra sugar, and corn flour in a bowl, stirring to dissolve the corn flour.

• Pour over the base of prepared pan.

• Place butter and sugar in a stand mixer fitted with the paddle attachment and beat until thick and pale.

• Beat in vanilla, and then add eggs, 1 at a time, beating well after each addition. Beat in lemon zest, and then fold in almond meal and flour. Fold through the ricotta.

• Pour butter over blueberries and bake for 1 hour and 40 minutes or until a skewer inserted in the center comes out clean.

• Cool in pan for 10 minutes, then carefully invert onto a serving plate. Cool to room temperature before serving.