- 175 g (6 oz) butter, softened
- 175 g (6 oz) caster sugar, plus extra for sprinkling
- 3 free-range eggs
- 200 g (7 oz) self-raising flour
- 25 g (1 oz) ground almonds
- Grated zest of 1 unwaxed lemon
- 4 tbsp Bonne Maman Wild Blueberry Conserve
- Preheat the oven to 180°c (fan oven 160°c), gas mark 4. Line a 900 g (2 lb) loaf tin or a 20 cm (8 inch) round cake tin wit non-stick baking parchment.
- Place all the ingredients except the conserve into a mixing bowl, and using a hand-held electric whisk blend the ingredients together until smooth. Alternatively, beat with a wooden spoon for 2 minutes.
- Spoon into the prepared tin and level with the back of a spoon. Place the wild blueberry conserve into a paper piping bag and snip off the end. Pipe a swirl of the conserve on the top of the cake.
- Bake on the centre shelf in a pre-heated oven for about 40-50 minutes until a skewer pushed through the centre comes out clean. Sprinkle with a little extra caster sugar.
- Cool in the tin for 10 minutes then turn out and leave to cool completely on a wire rack.
- The cooled cake will freeze for up to 1month. To use, thaw overnight at room temperature.
- If you don't want to pipe the conserve onto the cake mixture, just drop it from the end of a teaspoon.
Recipe courtesy of Bonne Maman
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