Orange Blueberry Tea Cake

This not too sweet  tea cake is complimented with a crispy, sweet fruity crust and it tastes wonderful when served warm.  Heat up any leftovers if any,  to regain the warm and crispy crust.  Great for breakfast or something to snack on!  It may taste better with fresh blueberries.

 

 

 Recipe for Orange Blueberry Tea Cake (adapted from a Woolworths magazine with modifications)

Ingredients

• 6 oz self-raising flour
• 3.1/2 oz almond meal/ground almonds
• 3 oz caster sugar
• 1 egg
• 2/3  cup milk
• 2 oz melted butter
• 40 gm fresh blueberries (I used dried ones)
• 1 lemon rind (I used orange)
• 1/4 cup orange juice
• 1  Tbsp caster sugar
• Icing sugar to decorate (optional)
Method

1. Prepare a 22cm springform pan, line the base, grease and dust the sides with flour.
2. Sift flour, add in the almond meal, mix well.
3. Using a handheld whisk, whisk the egg and sugar till well blended.  Add in the milk and melted butter, whisk to combine.
4. Fold in the sifted flour almond meal mixture, mix well.  Mix in the orange juice.
5. Pour batter into the prepared cake pan and scatter on the blueberries.
6. Combine the orange rind with the tablespoon of sugar and sprinkle over the blueberries.
7.  Bake in a preheated oven @ 180 deg. C for 25 to 30 mins., test with a skewer till it comes out clean.
8. Leave in pan to cool for about 10 mins., before transferring to a wire rack to cool.
9. Dust with icing sugar before serving.






I'm linking this post to  Cook Your Books #3 hosted by Kitchen Flavours.
and also


 to the Little Thumbs Up "Egg" event organized
by Bake for Happy Kids, my little favourite DIY and hosted by 
(Baby Sumo of Eat Your Heart Out)