Authors: aapple mint
The thing about knowing a thing or two about baking is, you can without batting an eyelid, put something simple n scrumptious together when you need to, without running around frantically looking for a place that will give you what you need. A few weeks ago, it was our friends wedding anniversary, and they decided to throw a 2 night 3 day party at Aamby Valley City, which is about 3 hours from where we live. Its a fabulous planned holiday , home away from home kinda city, and we were more than excited for the get away with the kids and friends. Obviously we had everyone chipping in with what each one would carry, and I didn’t have to say anything, it was quite understood, that Kajal with carry something sweet.
Baking is something I’d do anytime – happily ! Always an excuse for me to try out something different every time. I had to make sure whatever I made travelled well and stayed longer without getting spoilt. Also something I’ve not made for my friends before. I’m nuts about almonds :-p , and I had a tin of blueberries sitting in the store. This time instead of a cake, i chose to go for slices, a mix of a biscuit and cake texture. I quite loved the way everything came together, the crumbly biscuit, the sweet and sour blueberries, the crunch of almonds, the goey cakey texture and the light sweetness from the sprinkled sugar. The box was almost finished before we even got there.
- 250g Chilled butter
- 225g caster sugar
- 300g ground almonds
- 140g plain flour , plus 25g
- 2 large eggs
- 1 tsp cinnamon
- 1 tsp baking powder
- I tin of blueberries – extra syrup drained.
- 50g flaked almonds
Heat oven to 180C. Butter and line a 20 x 30cm baking tin or any tin of your choice with baking paper. Put the butter, sugar and ground almonds into a food processor, then pulse until the mixture resembles very rough breadcrumbs. Spoon out half the mix into a bowl and set aside.
Add 140g flour into the mix in the processor and whizz until it just forms a dough. Tip into the tin and press down with the back of a spoon. Bake for 15-20 mins until golden. Leave to cool for 10 mins.
To make the filling, put the remaining butter and the sugar and almond mix back into the processor, saving a few tbsp for the topping. Add the eggs, the 25g flour, cinnamon and baking powder and whizz to a soft batter. Spread over the base.
Top with the blueberries and a little extra caster sugar and cinnamon. Bake for 20 mins, then sprinkle with the remaining crumble mix and flaked almonds. Cook for another 20 mins or until golden. Leave to cool in the tin before slicing.