Sun, 28 April 2024
INGREDIENTS:
175 g butter
175 g caster sugar
200 g self raising flour
4 eggs
200g blueberries
50g ground almonds
For The Topping:
50g icing sugar
1 tsp boiling water
Food colouring
Edible flowers- such as violets or borage.
METHOD:
1. Soften the butter and beat in a large mixing bowl with the sugar.
2. When this mixture is creamy and fluffy add in the eggs and the flour.Stir in the almonds at this
stage also. If you find the mixture is a little tight you can add a dessert spoon of milk to loosen it
up.
3. Transfer half the mixture to a 2lb loaf tin. Pour half the mixture into the tin and scatter with
blueberries. Place the other half of the cake mixture on top.
4. Bake at 180?C , 160?C Fan for up to 30-40 minutes or until a skewer inserted in the centre
comes out clean. Allow to cool.
For The Icing:
5. Add a (very small) teaspoon of boiling water to the icing sugar and whisk well to combine.
6, Drizzle the icing over the cake. Dip a skewer or cocktail stick into the food colouring and swirl
it through the royal icing to make a nice pattern and finish with the edible flowers if using.
