Friday, 11 March 2011

Blueberry Swirl Cake

Blueberry Swirl Cake

175g butter, softened
175g sugar
3 large eggs
200g flour
1 tsp baking powder
25g ground almonds
grated zest of 1 lemon
4 tbsp blueberry conserve

Preheat oven to 180C.
Line a 20cm round cake tin with parchment paper.

Place all ingredients except the conserve into a mixing bowl and whisk to blend together until smooth.

Spoon into the prepared tin and level with the back of the spoon.

Place the conserve into a paper piping bag and pipe a swirl of the conserve on top of the cake.

Bake for 40 - 50 minutes.