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Blueberry, Almond and Lemon Cake

Yields12 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

Blueberry, Almond and Lemon Cake with Lemon Drizzle

Blueberry, almond and lemon cake

Ingredients:
For the Cake:
 225 g First Choice Butter, at room temperature
 240 g castor sugar
 2 lemons, zested
 3 eggs
 200 g self-raising flour
 5 ml baking powder
 2 ml salt
 100 g ground almonds
 250 ml First Choice Amasi
 160 g blueberries, dusted in a little flour plus extra for garnish
For the Topping:
 200 g icing sugar, sifted
 40 ml lemon juice
 20 g toasted almond flakes
Directions:
For the Cake:
1

Preheat the oven to 170°C. Grease a bundt tin and dust with flour.

2

Place the First Choice Butter, castor sugar and lemon zest in a bowl and beat on a high speed for 3-4 minutes, until light and fluffy.

3

Add the eggs one at a time and beat very well after each addition.

4

Sift together the self-raising flour, baking powder and the salt, and mix in the ground almonds.

5

Add the dry ingredients and the First Choice Amasi to the creamed butter and egg mixture and mix to make the batter.

6

Fold in the blueberries and spoon the batter into the prepared bundt tin.

7

Bake for 30 minutes, then cover the top loosely with tinfoil and continue to bake for ±20 until cooked. Test by inserting a knife into the middle: it’s ready if the skewer comes out clean.

8

Cool for 15 minutes, then remove from the tin and place on a wire rack to cool completely.

For the Topping:
9

Whisk together the icing and lemon juice until smooth. Drizzle the icing over the cold cake, sprinkle with toasted almond flakes and blueberries.

Nutrition Facts

Servings 0