Blueberry, Banana & Almond Cake

By 17years
August 12, 2013
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Author Notes: This is my new favourite cake. Bananas make it rich, blueberries give flavour and almonds have the crunch. 17years

Serves: 8

  • 1/2 cup butter, cold and cubed
  • 1 3/4 cups self-raising flour
  • 1 scant cups sugar
  • 2 eggs
  • 1/2 cup blanched almonds, chopped
  • 1/2 cup blueberries
  • 2 1/4 cups ripe banana, mashed
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon mixed spice
  1. Heat the oven to 320°F (160°C).
  2. Grease and line the base of a 9 inch spring­form cake tin.
  3. Mix the bak­ing powder, salt and mixed spice thor­oughly into the flour, then rub in the butter.
  4. Mix in the sugar and almonds, then add and beat in the banana and eggs.
  5. Put the mix­ture into the tin and scat­ter the blue­ber­ries on top. Care­fully push them under the mix­ture so that they stew in the cake rather than toast­ing on top.
  6. Cook for 1 1/4 hours, until a skewer inser­ted in the middle of the cake can be removed com­pletely dry. It is near impossible to over­cook this cake.
  7. Allow to cool com­pletely before remov­ing from tin.

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