Lemon Almond and Blueberry Cake
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Ingredients
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1 cup plus 2 tablespoons softened unsalted butter
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1 pound (16 ounces) Mandelin Premium Almond Paste
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1/2 cup sugar
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1/4 teaspoon almond extract
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1/4 teaspoon vanilla extract
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6 large eggs
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1 cup cake flour
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1/2 teaspoon baking powder
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Pinch of salt
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2 lemons: finely grate the zest to get 2 teaspoons, then juice to get 2 tablespoons
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1 cup blueberries
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3/4 cup icing sugar
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1/2 cup Mandelin Blanched Sliced Almonds (optional)
Directions
Preheat oven to 350°.
Chop the butter and almond paste to make them easier to break down, and put them in the bowl of the food processor, fitted with a metal blade, with the sugar. Process until combined and pretty well smooth. Add almond and vanilla extracts, 1 tablespoon of the lemon juice and lemon zest and process again, then break the eggs one a time through the funnel, processing again each time. Mix the flour and tip down the funnel, processing yet again, and then pour the mixture into the prepared pan, scraping the sides and bottom of the bowl with a rubber spatula.
Fold in blueberries then pour dough into a prepared 9"X5" loaf pan.
Bake for 50 minutes, but check from 40. Then, when the cake looks golden and cooked, and a cake tester or fine skewer comes out clean, remove from the oven and leave to cool in the pan before turning out.
Cooking Tip: You will not get the almond paste to ooze into the cake batter if it starts off ice cold. To speed the process, cube it and give it a quick whirl in the microwave.
Meanwhile, make the icing. Whisk together the icing sugar and remaining 1 tablespoon lemon juice until smooth. Pour over the cooled cake and gently spread.