Almond, blueberry and limoncello bundt cake
A moist, delicious cake with a hint of limoncello and lovely oozy blueberries
Servings: 6 people
Calories:
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Alter quantities (metric only) 6 people
Here's what you'll need...
Ingredients you'll need...
Wet ingredients
- 3 large eggs separated
- 2 tablespoon sour cream
- 50 ml olive oil
- zest of 2 lemons keep the juice for the icing later
- 3 tablespoon Limoncello
- 150 g caster sugar
Dry ingredients
- 100 g ground almonds
- 1 tablespoon icing sugar
- 50 g plain flour
- 1½ teaspoon baking powder
- pinch of fine salt
- 50 g blueberries larger ones halved
Lemon icing
- 200 g Icing sugar
- 1 tablespoon Limoncello
- juice of 2 lemons
- 1 tablespoon icing sugar
Here's what we do...
- Preheat your oven to 170°C/150°C fan/gas mark 3.
- Grease your bundt tin generously with butter, getting into every crevice.
- Beat your egg whites until stiff peaks form, this will take a few minutes, but keep an eye on it as you don't want to overbeat them. Set aside.
- Beat your egg yolks, again for a few minutes, until lighter yellow in colour and tiny air bubbles are visible on the surface.
- Add your sour cream, olive oil, lemon zest and limoncello to your egg yolks and mix gently to fully combine.
- Add your caster sugar and mix on a medium speed to combine.
- Put your ground almonds in a bowl and sift over the flour, baking powder and salt. Using a whisk, such as mini balloon whisk, gently mix together.
- Add to your to the wet ingredients, mixing gently to fully combine.
- Add your beaten egg whites to the mixture and fold together, using a spatula, until fully combined. Do not overmix as you will lose air.
- Spread your blueberries over the top of the batter and just give them a gentle prod to ¾ submerge them.
- Bake in the centre of the over for 35-40 minutes, or until a skewer comes out clean.
- Leave for 10 minutes to cool before turning over onto a cooling rack.
Limoncello icing
- Sift the icing sugar into a bowl and add the Limoncello and lemon juice.
- Beat together with a balloon whisk.
- Slowly pour the icing over the cooled cake, spreading it to it drips down over the sides.
- Sift your tablespoon of icing sugar over the whole cake.
Supporting Notes
If the blueberries are mixed into the batter they are like little blueberry bombs that sink to the bottom of the cake tin and latch onto it. Nothing so disappointing than making a lovely bundt cake which looks like a slightly dilapidated sandcastle when it comes out of the tin. By putting them in the batter at the end they gradually drift down through the cake as it bakes and don't actually reach as far as the base. Also cut the bigger blueberries in half and give them all a roll in flour first.