Have you ever inadvertently missed an important ingredient from a recipe even after carefully copying it down in your own hand and double checking that you have all those things accurately weighed out on the kitchen counter? The 1/2 teaspoon baking soda that gets overlooked or the extra 1/4 cup flour that should be folded in last before sending the cake to the oven. This time I had already shut the door for a good 15 minutes on my mini Bundt pan before I noticed the eggs which should have been whipped into the batter along with butter, cream cheese and sugar, still waiting patiently in their rack. The resulting eggless cake was still nice and moist, bursting with fresh blueberries and toasted almonds, though it did not rise as much as it might have if I had not forgotten about the eggs.

BLUEBERRY ALMOND POUND CAKE

Ingredients:

For the Bundt Cake

3/4 cup butter, softened

110g cream cheese

3/4 teaspoon vanilla extract

1 1/4 cup caster sugar

1/2 cup almond meal

4 eggs, room temperature

1 1/2 cups all-purpose flour

1 1/2 teaspoon baking powder

1 1/2 teaspoon kitchen salt

1 3/4 cups fresh blueberries

3/4 cup slivered almonds

For the Glaze & Topping

55g cream cheese, softened

1/4 cup confectioners sugar

2-3 tablespoons milk

1/4 cup slivered almonds

Method:

  • Preheat the oven to 350 degrees and lightly grease and flour a 24-cm Bundt pan. Set the pan aside.

  • In a medium bowl, combine the flour, almond meal, baking powder and salt till it is well combined.

  • In large bowl, beat softened butter, cream cheese and sugar until fluffy. Add the eggs, one at a time.

  • Beat till well combined and add vanilla extract along with the last egg. Carefully add flour mixture.

  • Fold in until it is well incorporated into batter. Stir in fresh blueberries and slivered almonds last.

  • Spoon batter into the prepared Bundt pan and bake for about 50 to 55 minutes until golden brown.

  • A toothpick inserted in the center of the baked cake should come out clean. Let cool for 20 minutes.

  • Invert the Bundt cake onto a wire rack and let cool completely to room temperature before glazing.

  • For the glaze, beat cream cheese and sugar together. Add milk until desired consistency is reached.

  • Drizzle thinly over the cooled cake and sprinkle with more slivered almonds. Makes 8-10 servings.

Recipe from Baker Street

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