Blueberry almond cake with orange syrup
This blueberry almond cake features a soft texture enhanced by the nuttiness of almonds, fresh blueberries, and a zesty orange syrup. It's an ideal dessert for various occasions, offering a delightful combination of flavors.
Cook time 70 min
Prep time 30 min
Ingredients:
1 cup butter1/3 cup sugar
2 tbsp orange zest
3 eggs
1/2 cup almonds
1/2 cup milk (1% fat)
1/4 cup self-raising flour
1 cup orange juice
1 cup blueberries
1/3 cup almonds
Blueberry almond cake with orange syrup is a delightful and moist dessert that combines the nutty flavor of almonds with the fresh taste of blueberries and the zestiness of oranges. This cake is perfect for any occasion, whether it’s a family gathering, a holiday celebration, or just a simple treat for yourself.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper.
- In a large bowl, cream together the softened butter and 1/3 cup of sugar until light and fluffy. This can take about 3-5 minutes using an electric mixer.
- Add the orange zest and mix well to incorporate.
- Add the eggs one at a time, beating well after each addition.
- Fold in the finely ground almonds.
- Gradually add the milk and mix until well combined.
- Sift in the self-raising flour and gently fold it into the batter until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Sprinkle the slivered or roughly chopped almonds evenly over the top of the batter.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is baking, prepare the orange syrup. In a small saucepan, combine 1 cup of orange juice and 1/3 cup of sugar.
- Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar dissolves.
- Reduce the heat and let it simmer for 10 minutes, or until the syrup has slightly thickened.
- Remove the syrup from the heat and let it cool.
- Once the cake is completely cool, transfer it to a serving plate.
- Drizzle the orange syrup over the top of the cake. You can serve the remaining syrup on the side for extra sweetness.
This blueberry almond cake with orange syrup is a truly memorable dessert that brings together a wonderful combination of flavors and textures. The richness of the butter and almonds, the sweetness of the blueberries, and the zest of the orange syrup make this cake a must-try. Enjoy it with a cup of tea, coffee, or simply on its own!
Blueberry almond cake with orange syrup FAQ:
An 8-inch (20cm) round cake pan is recommended for this blueberry almond cake. Make sure to grease and line it with parchment paper for easy removal after baking.
The cake is done when a toothpick inserted into the center comes out clean. Bake it in the preheated oven for 45-50 minutes, but start checking for doneness around 45 minutes.
If you don't have self-raising flour, you can make your own by combining 1 cup of all-purpose flour with 1½ teaspoons of baking powder and a pinch of salt.
Store any leftover cake in an airtight container at room temperature for up to 2 days. You can refrigerate it for longer storage, up to a week, but keep in mind it may dry out slightly.
Yes, you can use frozen blueberries. There’s no need to thaw them before adding to the batter, but expect the cake to be slightly moister due to the extra liquid released during baking.
Cooking Tips:
- Ensure your butter is at room temperature to help it cream together with the sugar more easily.
- For additional texture, lightly toast the almonds before incorporating them into the cake batter.
- Toss the blueberries in a bit of flour before folding them into the cake batter to prevent them from sinking to the bottom.
- Allow the cake to cool slightly before pouring the orange syrup over it to ensure the syrup is absorbed properly.
- For an extra burst of flavor, consider adding a splash of vanilla extract to the cake batter.
Nutrition Facts
12 ServingsCalories 260kcal
Protein 4.42g
Carbohydrates 14g
Fiber 1.49g
Sugar 9g
Fat 20g
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