This is a good spring or summertime cake. The kind you whip up for an afternoon tea or to enjoy after a barbecue, eaten al fresco with cups of tea. It’s the kind of cake I’ll always order if I see it at a tearoom or cafe – lots of fruit, crisp almonds and a little spice to make it interesting.
This is an excellent storecupboard cake, as it is best made with frozen blueberries, and it can be made with any seasonal soft fruit. If you’re into chef’s perks, one of the best reasons to be the cook in your household, you must have a slice when it is still warm from the oven with some creme fraiche.
As mentioned before, frozen blueberries are best for this cake. They’ll hold their shape better in the oven, but feel free to use fresh for a jammier cake. This would be perfect with raspberries or blackberries too.
One more thing, what’s key is to beat the butter and sugar for quite a long time. You’ll get a more tender crumb this way and a lighter cake.
- 225g unsalted butter, softened
- 225g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 6 cardamom pods, seeds removed and finely ground
- 2 tablespoons of natural yoghurt
- 225g self raising flour
- 100g frozen blueberries
- zest of one lemon
- 50g flaked almonds
- Grease and line a 22cm loose bottomed cake tin. Preheat your oven to 160c.
- Beat the butter and sugar together until very light and creamy, for at least 5 minutes in a stand mixer or with an electric whisk.
- Add in the vanilla, cardamom, eggs and flour - beat until combined. Fold in the flour and then transfer to your prepared cake tin.
- Sprinkle over the blueberries, grate over the lemon zest and then add the almonds.
- Bake for 30 - 40 minutes in the middle of your oven. The outside will be quite brown, but don't worry, if it starts to become too dark you can cover the cake with foil after 25 minutes.