Ingredients
4 eggs
1 cup caster sugar
(280g)
1 cup almond meal
1 cup plain flour
(150g)
1 tbsp baking powder
½ cup fresh orange juice
(125ml)
1 tbsp orange zest
finely grated
1 cup blueberries
⅓ cup flaked almonds
Equipment
- 1 24cm springform cake tin
- 1 whisk
- 1 skewer
Instructions
- Preheat oven to 190°C (170°C fan-forced). Grease and line a 24cm springform cake tin.
- Whisk eggs and sugar for several minutes until frothy and until it has more than doubled in volume. Stir through almond meal, flour, baking powder, orange juice and zest. Pour into prepared cake tin.
- Scatter blueberries over the batter and top with flaked almonds.
- Bake for 50-55 minutes until a skewer inserted into the centre comes out clean.
Notes
Tip
You’ll need about two oranges to yield this much juice and zest.
Variation
Frozen blueberries are fine to use in this recipe.
