BLUEBERRY, APPLE & ALMOND CAKE
125g softened butter 125g caster sugar
1 teaspoon vanilla extract 2 eggs, beaten
100g (¾ cup) self-raising flour 50 mls. Milk
125g ground almonds 1 apple, peeled, cored & sliced
Preheat oven to 180C. Grease and line base of a 20cm springform cake tin. Beat butter, sugar and vanilla until fluffy then gradually beat in eggs, one at a time. Add a little sifted flour if mixture looks as if it might separate. Lightly fold in remaining flour, milk and half the almonds until combined. Spread into base of cake tin. Sprinkle with remaining ground almonds and then top with apple and blueberries.
125g melted butter 2 eggs
125g (½ cup) caster sugar 1 teaspoon ground cinnamon
50g flaked almonds
Put melted butter in a bowl and whisk in eggs, sugar and cinnamon. Pour over cake. Sprinkle with flaked almonds.
Bake for about 60 mins. When ready, it should be firm to the touch and a skewer inserted in the centre should come out clean. Cool completely in the tin before turning out. Dust with a little icing sugar to serve, if desired.