Combination Cake (Bluberry, Almond & Lemon)

Combination Cake (Bluberry, Almond & Lemon) 


  • 150g unsalted butter, at room temperature (2/3 cup)
  • 190g caster sugar (1 cup fine granulated sugar)
  • 2 tsp finely grated lemon zest
  • 2 TBS lemon juice
  • 1 tsp vanilla extract
  • 3 large free range eggs, lightly beaten
  • 90g self raising flour (1 cup, less 3 TBS) sifted
  • 1/2 tsp salt
  • 110g ground almonds (1 1/4 cup)
  • 200g fresh or frozen berries (if using frozen, thaw and pat dry) (2 cups)
  • 70g icing sugar (generous 1/2 cup)


  1. Preheat the oven to 180*C/350*F/ gas  mark 4.  Butter a 9 by 5 inch loaf tin and line with paper, leaving an overhang to lift the cake out with when done.
  2. Cream the butter and sugar together with the, vanilla, lemon zest and 1 TBS of the lemon juice with an electric mixer on high speed for about 3 to 4 minutes.  Lower the speed to medium and then slowly add the beaten eggs, a bit at a time and stopping occasionally to scrape down the sides of the bowl.  Whisk together the flour, salt and almonds.  Add in three additions, stirring it well together.  Fold in 3/4 of the blueberries by hand.  Spoon the batter into the prepared loaf tin.
  3. Bake in the preheated oven for 15 minutes.  Remove from the oven and scatter the remaining blueberries over top. Return to the oven and bake for a further 15 minutes.  It should be turning golden brown at this point, but still be semi-raw.  Cover lightly with a sheet of foil and bake for a further 25 to 30 minutes, until risen and cooked (Mine took a further 45 minutes.) A toothpick inserted in the centre should come out clean.  Leave in the pan to cool, on a wire rack for 10 minutes before lifting out to finish cooling completely.
  4. Once the cake is completely cold, whisk together the lemon juice and icing sugar until smooth.  Drizzle this mixture decoratively over the cake.  Leave to set and cut into thick slices to serve.

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