lilacs in bucket

lilacs in bucket

Friday, May 18, 2012

Blueberry, almond, lemon cake

Pretty good eatin' at the Erwin hacienda tonight. Oven barbequed chicken, hashbrown casserole, Californa Medley (broccoli, carrots and cauliflower), and, for dessert, Blueberry-Almond-Lemon cake. How delish.

Okay, here goes for the cake.

Take 1/2 cup blanched almonds and 2 TBSP sugar and gring them together until fine. I cleaned my coffee grinder and used it for this. It worked well.

In a bowl, sift 1 1/4 cups flour, 1 1/4 teas. baking powder and 1/4 teas. salt.. Drop the ground almonds in and stir to incorporate.

Okay, in another bowl, beat 1 cup sugar, 1/2 c. butter and the zest of one lemon until light and fluffy. Beat in 1/4 cup lemon juice and please use real lemons and forget the reconstituted lemon juice stuff. Okay. Now, four eggs, drop in one at a time, and beat until well blended. Take a vanilla bean, scrape the seeds of the vanilla bean and drop into the mixture, beat until combined. If you don't ahve a vanilla bean, drop in 1/2 teas. of vanilla extract, and 1/4 teas. almond extract Add the flour mixture, beat until just well blended. Stir in one cup of fresh blueberries.

Spread the batter into a greased bundt pan. Preheat oven to 350 degrees. Bake for 50 minutes, let cool for about 15 minutes, slide knife around to loosen, drop onto a decorative plate.

Enjoy!

2 comments:

  1. Um, yum-- can't wait to give that blueberry-almond-lemon cake a try. Thanks for posting it. BTW--love the floral flag at the top of your site.

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