Almond, Lemon and Blueberry Cake

‘It was GLORIOUS!!! The whole family loved it! It was great, super tasty and zesty! Just what I wanted!’ Holly, October 2023

‘Many thanks for the recipe it's fantastic.’ Paul, October 2023

Too often sponge cakes are too dry, too sweet and lack flavour.  Not with this recipe! It is made with ground almonds, uses a soaking syrup and it is a real balance of the flavours of its component ingredients.  The added benefit is that it also has a good shelf life.  It is a delicious and moist sponge cake that is ideal with tea or coffee or alternatively as part of an afternoon tea. 

Difficulty: This is a simple sponge cake to make. No specialist equipment or ingredients are required.  Although we use a stand mixer in the method, the cake can be made with a hand whisk just as effectively.  The recipe is baked in a loaf tin (20cm x 11.5cm x 17cm) or a round cake tin (20cm / 8 inches) or silicone moulds.

PDF includes: 7 simple steps to help with every recipe, photographs, ingredients, detailed step by step method (including how to check a sponge cake is ready), guidance on storage, notes on ingredients.

Elements: This is a simple recipe consisting of a sponge, soaking syrup and toasted almonds.

Storage: The cake has a shelf life of 5 days if stored in an airtight container and is suitable for freezing.

If you like the look of this recipe you may also enjoy our Hazelnut, Chocolate and Orange Travel Cake Recipe.

N.B. Once you place an order you will receive a secure link to the ebook or recipe PDF lasting 24 hours after the first download. Once you download the PDF save it to your computer and it’s yours to keep.