Wednesday, 4 February 2015

Blueberry & Almond Sandwich Cake with a Salted Crumble Topping




Right, I want to start off this post with a couple of apologies .........

1.  to you all I'm sorry for: a) the length of this post and b) the length of the title but - they both go hand in hand!

2.  to all those in Andrew's office - this was made to take & share with you guys but I didn't have the willpower to stop eating it!    -  or stop Andrew eating it for that matter!!!

3.  well actually I don't have a third apology - that I'm aware of anyway - sorry .....................

Well, boy, oh boy! - this was one cake and a half! It's sort of a cross between a cake and a pudding. Whilst's it's really tasty as it is, it would be even more scrumptious with thick double cream or ice-cream ( or both!) and although it looks rather fancy it is a very easy cake to make .........

Recipe (you should get 8 generous servings out of this one)

for the cake......

6oz Self raising flour
6oz butter
6oz caster sugar
3 eggs
2oz flaked almonds
1 punnet fresh blueberries ( I think mine was about 200g size)

for the crumble topping......

1oz butter
2oz caster sugar
3oz flour
1oz flaked almonds
1 teaspoon whole sea salt crystal - have less if you want
some granulated sugar to sprinkle

for the filling.....

4oz cream cheese
2oz icing sugar
100g bar white chocolate
1 teaspoon vanilla syrup

x2 8" cake tins - lined with greaseproof paper

Pre-heat your oven to 160C/Gas 3


First off make your cake mix - it's simple a Victoria sponge mix with added almonds -  cream together the butter & sugar until light & fluffy. Add the eggs - one at a time - adding a little flour if the mix starts to curdle. Fold in your flour and 'hey presto' you have a cake mix........


Now gently fold in your almonds - taking care not to over beat ......


Divide your mixture between two lined cake tins .....


sprinkle on the blueberries - evenly between the two cakes......

Set the cakes aside and quickly make up your crumble mix.....


To make your crumble - pop the flour, sugar and butter in a bowl and rub all together until it to forms large bread crumbs. Fold in the almonds and then sprinkle onto the top of one of the cakes......


Now sprinkle the salt crystals over the crumble topping and then a little granulated sugar to give an extra crunch.....

Pop both cakes into the pre-heated oven for about 25 -30 minutes.......check the top is firm to the touch before removing......


You want them to look something like this......


Leave in the tins for about 10 minutes to cool before lifting and cooling on a rack.....

Now you can make up your filling....

I'm not a butter cream girl - it's way too sweet (and greasy!) for me so I either use really whipped cream if were eating the cake that day or this cream cheese filling if I want the cake to keep for a few days....


so, first off, measure your cream cheese and icing sugar into a bowl and cream together.....


In another bowl, melt your chocolate - either over a saucepan of water or in the microwave - and then beat in the vanilla syrup.....


Add the cooled chocolate to the cream cheese mix and beat it all together to form a smooth thick cream. Pop it in the fridge and it will firm up after about 15 minutes.


Once the cakes are cool and your filling has set sufficiently, you can assemble the cake.

Place you base cake - the one without the crumble topping - on a plate ( or fancy cake stand)


Mound on your filling and smooth to within half a centimetre of the edge. You don't want your filling running out when you pop the top on .......


Now pick up you top cake and gently set on top of the filling  - voila - your finished Blueberry and Almond Sandwich Cake with a Salted Crumble Topping!!!!!

 blueberry cake




It was so scrumptious here's a few more pictures to make your mouth water......



Have a good Wednesday......

Love Lizx