I love cakes that are low maintenance. The thing is, these types of cakes aren't lookers. They don't have fancy frostings, luscious ices or decorative baubles. But I'm okay with that because this isn't a cake for a special occasion, unless you're celebrating that you made it through a rough work day or didn't have to run for the bus that morning. This cake is perfect for those small, nearly invisible victories. It's like a delicious pat on the back.
This cake doesn't get much rise, but there's also no butter or fats to weigh it down. It's got a crusty topping and the texture is slightly chewy so it reminds me a bit of a macaroon - I think that it's because the only liquid besides a bit of flavouring, comes from 1 large egg. But despite the odd ingredient list, somehow this cake works. And it works really well!
I usually make this cake with apples in the fall and I think this would work well with cherries and sliced peaches too. It smacks heavily of almonds and I decided to pair it with the gorgeously fresh BC blueberries that have been filling up the local markets. Oh, and ice cream makes a wonderful pairing along with fresh berries scattered alongside. Something to remember for that next small victory celebration.
Norwegian Blueberry Almond Tea Cake
1/2 cup packed brown sugar
1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
pinch each of ground nutmeg & cardamom
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup fresh blueberries (frozen would work well too - don't defrost)
1/4 c sliced almonds
Preheat oven to 350 degrees.
In a medium sized bowl, mix together the sugar, flour, salt, baking powder, cinnamon, cardamom & nutmeg. Break an egg into the centre of the dry mix along with the vanilla and almond extract. Stir well until the mixture comes together into a thick, heavy batter. Carefully stir in blueberries and almonds.
Butter and flour a 8" round cake tin and dump in batter, using a scraper to add all the dough into the tin. You can try to spread it around, but don't worry if all of the batter doesn't run towards the edges - it will head there while it bakes. Bake for 25-30 minutes or until the top of the cake is golden brown and a cake tester comes out clean. Let cool completely before cutting. Serve with ice cream and fresh berries.
By Jeannette Ordas of Everybody likes Sandwiches
9 comments:
i found your recipe surfing foodgawker and i have to say that it is really gorgeous! i do love berries above all other kind of small fruits, i have to try the cake as soon as possible!
=)
gaia-italy
www.shakeandbake.it
Sounds so yummy. I can't wait to try the recipe out. Thanks!
Jenny
This looks great, Jeannette, as always! I'll have to give this a try when blueberries come into season.
Saw this post and juuust popped this in the oven. Can't wait to try it! Thanks for the recipe.
I just finished eating a blueberry scone from a local bakery. I love blueberries! And this cake looks deliciously perfect, even for me who's a frosting fan!
thank you so much, how delicious! though I had no vanilla and no almond extract. and really, so simple.
This was... not my favorite.
I made it last weekend, and it was a little too dense/tasted too much like molasses for the type of dessert I wanted to make (something a little more summery to go with the blueberries). I could see how this would be better with apples, but the constancy of the actual cake was still a little too sticky and dense for me. :(
My husband and I love this recipe! I've made it twice as written and have it in the oven right now with chopped apples from the orchard. It smells heavenly, and it is so nice to have a cake option that features fresh fruit but no butter or oil. Thanks so much for this recipe :-)
I just wanted to say thank you for this great recipe. I made it as a special Saturday morning treat for my family last weekend and we all loved it. :)
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