Blueberry almond cake with orange syrup

Enjoyable Blueberry almond cake with orange syrup Recipe

Fresh blueberries are the hero of this almond cake, drenched in orange syrup.
Blueberry almond cake with orange syrup
Prep Time : 0:30 | Cook Time : 1:10 | Total Time : 1:40 | Serving : 12 person.


  • 250g butter, at room temperature

  • 1 1/4 cups caster sugar

  • 1 teaspoon finely grated orange rind

  • 3 eggs

  • 1/2 cup almond meal

  • 1/2 cup milk

  • 2 1/4 cups self-raising flour, sifted

  • 1/4 cup orange juice

  • 250g blueberries

  • 1/3 cup flaked almonds

  • Greek-style yoghurt, to serve

Orange syrup

  • 2 tablespoons orange zest

  • 1 1/2 cups orange juice

  • 1/3 cup caster sugar


  • Step 1

    Preheat oven to 180C or 160C fan forced. Grease base and sides of a 22cm Coles cook&dine springform pan and line with baking paper.

  • Step 2

    Use an electric mixer to beat butter, sugar and orange rind in a bowl until light and fluffy. Beat in eggs, 1 at a time. Stir in almond meal. Stir in milk and half the flour. Fold in orange juice and remaining flour. Fold in blueberries, reserving 1/2 cup for the top. Transfer to the prepared pan. Top with reserved blueberries and flaked almonds. Bake for 1 hr 10 mins or until a skewer inserted in centre comes out clean. Stand in pan for 5 mins, then transfer to a plate.

  • Step 3

    Meanwhile, to make the orange syrup, stir the orange zest, orange juice and sugar in a medium saucepan over high heat until the sugar dissolves. Bring to the boil. Reduce heat and simmer for 10 mins or until thickened. Remove zest with tongs and arrange over cake. Pour 2 tablespoons syrup over the warm cake. Stand for at least 15 mins.

  • Step 4

    Serve the cake warm or at room temperature with yoghurt and the remaining syrup.

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