Blueberry, Almond and Lemon Cake

Prep Time: 20 minutes

Baking Time: 25-30 minutes

Inactive Bake Time: 1 hour

Ingredients

• 1 1/4 cups almond meal
• 1/2 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 1 cup confectioners’ sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 4 tablespoons unsalted butter, softened
• 3 cups sweetened dried fruit such as sliced almonds, chopped

Directions

1. Whisk together almond meal, almond milk, vanilla and 1 cup flour in a bowl. Set aside.
2. Combine remaining 1 cup flour, 1/2 cup confectioners’ sugar, baking powder, salt and ginger in another bowl.
3. Dissolve 1/4 cup of butter in 1/4 cup almond meal and 1/4 cup almond milk mixture in another bowl; add to dry ingredients. Add chopped dried fruit.
4. Heat oven to 350 degrees. Invert cake pan onto a parchment lined baking sheet.
5. Transfer baking sheet to oven and bake cake in center of oven for 35-40 minutes, or until golden brown. Cool on a wire rack. Dust with remaining confectioners’ sugar. Refrigerate overnight.

Photo credit: Melissa Clark

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