Almond Cake with Blueberries Sauce

White cake bathed in tasty and sweet blueberries sauce with a dark purple colour, given by this delicious fruit of the forest.
The blueberries are in the same family with cranberries. But, I think, that these berries are much tastier than their cousin.
work: 00h:30' time: 01h:00' easy: 2/5

Ingredients for the sauce

  • 200g/ 7oz blueberries
  • 2 tbsp sugar
  • 1 tbsp corn flour
  • ¼ tsp nutmeg
  • 1 orange juice and zest
  • ½ glass of water, water
In a small saucepan boil all ingredients together until blueberries are tender and the sauce thickens for about 10 minutes.

Cake Ingredients (6 servings)

  • 5 egg whites (at room temperature)
  • ½ tsp cream of tartar
  • ½ tsp salt
  • 80g/ 2.5oz caster sugar
  • 100g/ 3.5oz self raising flour
  • 1 tbsp baking powder
  • 80g/ 2.5oz ground almonds
  • 1 orange, zest only
  • 1 tsp vanilla extract


Boil the almonds for 2'-3' in boiling water, drain and add cold water. It makes them easy to peel.
Drain on paper towels…
… and grind.
For more convenience we can use ready ground almonds.
We separate the egg whites from yolks…
… and beat to a firm meringue with the cream of tartar and the salt. Add stirring the sifted icing sugar.
Add the sifted flour and the baking powder. Stir gently with a spoon until the ingredients are well mixed.
Add the ground almonds…
… The orange zest and vanilla or almond essence.
Pour the mixture into buttered and floured mold 20cm/ 8" diameter.
Bake in preheated oven at 170°C/ 340°F/Gas Mark 4 for 20'-25' on the bottom rack.
Remove cake from oven, cool and cover with blueberries sauce.
Enjoy this almond cake made ​​with no fat.
If you do not find blueberries, alternatively, use a diluted jam of your choice.
It is just as delicious!