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.

Ingredients:

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

Method:

• 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

Method:

• 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.