Blueberry Almond Cake

METHOD

1. Preheat the oven to 180C. Grease an 18cm cake tin and line with baking paper.

2. Halve the blueberries and toss them with the flour.

3. Peel and grate the potato using a box grater.

4. Whisk the eggs and sugar together for 3-4 minutes at maximum speed until pale and double in volume.

5. Add the grated potato and stir until combined, then add the ground almonds, flour, baking powder, vanilla and salt and fold until the batter is smooth.

6. Fold in half the blueberries and pour the batter into the prepared tin.

7. Dot the remaining blueberries over the top, pushing them gently halfway into the batter. Sprinkle with the flaked almonds.

8. Bake for 35-37 minutes. Lift the cake out of the tin and transfer to a cooling rack.

9. Warm the jam and water in the microwave for 30 seconds and stir together. Brush over the cake to glaze.

Make the Blueberry Sauce

1. Combine frozen blueberries, lemon juice, sugar and vanilla extract in a saucepan and cook over low heat.

2. Stir in the diluted cornflour (cornstarch) and continue to simmer, stirring gently, until the berries have softened and some start to burst. This will only take a few minutes. Leave the compote to cool slightly before serving.

3. Serve your cake warm topped with clotted cream or vanilla ice cream. Spoon over some of the blueberry sauce and enjoy!

RECIPE CREATED & PHOTOGRAPHED BY SUPER GOLDEN BAKES

What you will need