Recipe for a simple almond and blueberry sheet cake
150g soft butter or margarine
150g castor sugar
100g self raising flour
60g ground almonds
1 tsp baking powder
1 tbsp milk
3 large eggs at room temperature
150g fresh blueberries
150g icing sugar
Preheat the oven to 180°C/Gas 4. Grease and line a 20 x 30cm tray. Beat together the butter, castor sugar, flour, almonds, baking powder, milk and zest of the lemon until light and creamy looking. This takes about 4 minutes with a mixer.
Pour the mixture into the tray and level with the back of a spoon. Scatter the blueberries over the top. Bake for 20 – 30 minutes until browned, risen and a toothpick comes out of the centre clean. Remove from the oven and set aside to cool on a wire rack.
Once cool mix the juice from the lemon with the icing sugar to make a thin glace icing – you may need more or less icing sugar depending on the size of the lemon and how much juice it yields. Drizzle over the cooled cake, leave to set and serve in slices.
Recipe from Recipes From a Normal Mum, published under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported license.