Winter baking has its pleasures, but summer baking has Fruit. Namely blueberries, in this recipe from the June 2005 Cooking Light. Blueberries and lemon, together in an incredibly moist cake that you can nevertheless eat with your fingers. The almond paste also adds a little nutty something something. I'd never baked with it before but enjoyed the sticky scent it gave off as I mashed it into submission. The magazine warns against substituting marzipan, which is too sweet. Me, I haven't been able to go near marzipan ever since I watched a mystery movie where Diana Rigg used it to disguise deadly poison. But I digress. I just had a slice of the cake with a tall glass of milk, and I'm bringing the rest to Crissy Field tomorrow.
Preheat oven to 350 degrees.
To prepare cake, lightly spoon 1 1/2 cups all-purpose flour into dry measuring cups, and level with a knife. Combine flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt in a small bowl, stirring with a whisk.
Place 1/2 cup sugar, 1/3 cup almond paste, and 2 tablespoons chilled butter, cut into small pieces, in a large bowl; beat with a mixer at medium speed until well blended. Add 1 large egg and 1 tablespoon lemon juice, beating well. Add flour mixture and 3/4 cup fat-free milk alternately to sugar mixture, beginning and ending with flour mixture. Fold in 1 1/2 cups blueberries and 2 teaspoons grated lemon rind. Spoon batter into a 9-inch square baking pan coated with cooking spray.
To prepare topping, combine 1/4 cup sugar and 3 tablespoons sliced almonds, chopped, 1 1/2 tablespoons butter, melted, and 1/2 teaspoon ground cinnamon in a small bowl, tossing with a fork until moist. Sprinkle topping evenly over batter. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Yield: 12 servings.Posted by astraea on June 11, 2005 | TrackBack