2oz butter
20z cream cheese
1/2 oz splenda
3 eggs
1/2 teasp vanilla
3 1/4 oz ground almonds
1/2 teasp baking powder
small pinch salt
punnet of blueberries
Cream together butter, cream cheese and splenda.
Add eggs, vanilla extract and mix
Add ground almonds, baking powder, salt and stir until well mixed
Add the blueberries and fold in gently.
Pour into non stick loaf tin.
Bake at 350' for 35 - 40 mins - mine too a good 40mins
Golden brown and firm to touch when done.
I cut the cake into approx 1" squares.
The result is a lovely two tone cake, quite sticky on top but moist all through - the blue berries did sink a little but as you will see makes for an interesting cake.
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