175g butter, softened
175g caster sugar, plus extra for sprinkling
3 free-range eggs
200g self-raising flour
25g ground almonds
Grated zest of 1 unwaxed lemon
4 tablespoons Bonne Maman Wild Blueberry Conserve
1. Pre-heat the oven to 180°C/160º Fan/Gas Mark 4. Line a 900g loaf tin or an 8 inch round cake tin with non-stick baking parchment.
2. Place all the ingredients except the conserve into a mixing bowl and use a hand-held electric whisk to blend the ingredients together until smooth. Alternatively, beat with a wooden spoon for 2 minutes.
3. Spoon into the prepared tin and level with the back of a spoon. Place the wild blueberry conserve into a paper bag and snip off the end. Pipe a swirl of the conserve on the top of the cake.
4. Bake on the centre shelf in the pre-heated oven for about 40-50 minutes until a skewer pushed into the centre comes out clean. Sprinkle with a little extra caster sugar. Cool in the tin for 10 minutes and then turn out and leave to cool completely on a wire rack.
Tip: The cooled cake will freeze for up to 1 month. To use, thaw overnight at room temperature. If you don’t want to pipe the conserve onto the cake mixture, just drop it from the end of a teaspoon.
Recipe courtesy of www.bonnemaman.co.uk