Chocolates and red velvets might be the quintessential Valentine’s Day cakes, but there’s something to be said about a sweet and tangy slice. We love blueberries and strawberries in this house. This cake is high on the good stuff and low on the sweet, so enjoy a guilt-free treat.
Makes a 9-inch loaf about 3 inches high
- ½ cup unsalted butter (softened)
- ¾ cup sugar
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 3 eggs
- ⅔ cup flour
- 1 tsp baking powder
- ½ teaspoon salt
- 1 cup ground almonds
- 1 cup fresh blueberries
- Whisk the butter and sugar till light and fluffy.
- Add the lemon zest and vanilla, then whisk some more. I added the vanilla with the butter because someone told me it tastes better when mixed with the fats.
- Add the egg, one at a time, and continue to whisk. The batter might seem like it’s curdling, but it’s normal.
- Sift the flour, baking powder and salt into the batter, folding gently.
- Add the ground almonds (I used whole almonds, not peeled) and mix well with a spatula.
- Add ¾ of the blueberries (keeping some aside for the topping)
- Pour the batter into a greased baking pan
- Bake in a pre-heated oven at 180deg C for about 45 minutes.
- Once it’s done, let it cool completely.
For the Icing:
- 2/3 cup icing sugar
- Juice of 1lemon
For the topping:
- Fresh blueberries
- Fresh strawberries
- Sliced almonds
- Once the cake is has cooled completely, gently loosen the sides with a knife and slide it out onto a platter.
- Sift the icing sugar into a bowl
- Add the lemon juice and mix well
- With a spoon, drizzle the icing onto the cake
- Top with fruits and nuts of choice
And Voila! It tastes fantastic and can also be served with your evening tea or coffee.