This is a very handy cake to have up your sleeve – it works as well as for a teatime treat as for an evening pudding with a blob of creme fraiche, keeps well (thank you, Mr Ground Almond), easy to put together and looks pretty. Two very enthusiastic thumbs up.
Blueberry Almond pudding cake
Preheat your oven to 180C – a bit less if you have a fan oven
125g self raising flour
125g ground almonds
200g caster sugar
4 eggs, separated
150g blueberries or a mix of blueberries and raspberries.
1 Cream the butter and 175g of the sugar together. Add the egg yolks and combine. Fold in the flour.
2 In a separate bowl, beat the egg whites until you have soft peaks, then beat in the 25g of the sugar (if you fuck this up and forget to keep back the sugar for this stage, don’t worry, it doesn’t make a difference I don’t think). Carefully fold in the ground almonds
3 Gently fold the mixtures together until basically combined, then turn out into a greased and lined tin.
4 Smooth the top with a wet spatula and scatter evenly with the berries.
Bake for 1 hour and wonder if it’s just me or does my husband look a lot like Keanu Reeves.