Almond, walnut and blueberry sponge cake

Dessert48 minutes8 people260 calories
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By Alicia tomero

Almond and blueberry cake

We have this delicious cake or almond, walnut and blueberry sponge cake. It is a perfect recipe to have on hand, with top ingredients and so that it can be taken for both breakfast as a snack.

It is a special dessert given to your sponginess and with coverage crunchy almond and sugar. Blueberries will make this filling a healthy way to have fruit with cake.

This recipe is made with Thermomix, although we will offer the steps little by little and with the alternative of doing it with a hand shake. Finally it we will bake 20 minutes and ready!

Almond, walnut and blueberry sponge cake

Print recipe

Fluffy and sweet sponge cake or cake, with ingredients such as ground almonds, walnuts and healthy blueberries.

Almond, walnut and blueberry sponge cake
  • Alicia tomero
  • Kitchen: Spanish, International
  • Recipe type: dessert
  • Calories: 260
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 200 g of wheat flour
  • 165 ml milk or cream
  • 16 g baking powder or 1 sachet
  • 50 g walnuts
  • 50 g of ground almonds
  • 3 eggs
  • 150 g sugar + 2 tablespoons for sprinkling
  • 6 tablespoons sunflower oil
  • 150g fresh blueberries
  • 1 teaspoon vanilla essence

Preparation

  1. We put the 50 g walnuts in the glass and crush it. We program 10 seconds at speed 6 to 8,5 progressive. We can also do it with the help of a food robot.

  2. In the same glass you can beat the ingredients step by step. We add the 3 eggs, 6 tablespoons of oil, a teaspoon of vanilla essence, 150 g of sugar and 165 ml of milk. We mix 30 seconds at speed 3. The other option is to incorporate these ingredients together with the walnut in a large bowl and beat it with the whisk of a hand mixer.

  3. We add the packet of yeast and 200 g of wheat flour. We mix 20 seconds at speed 3,5. Using the manual method, we add the ingredients to the bowl and continue mixing until a smooth and soft dough is formed.

  4. We incorporate the 150 g of blueberries and we mix it with the help of a spatula. We heat the oven to 200º, with heat up and down.

  5. We prepare a round mold about 23 centimeters in diameter. We take a piece of baking paper, wet it slightly and wrinkle it while draining the water. We place it in the mold and pour the dough inside.

  6. We sprinkle on the surface the 50 g of crushed almonds and 2 tablespoons of sugar. We put it in the oven and leave it for 25 to 30 minutes. If we observe that its surface is browning too much, in the last 10 minutes we can cover it.

  7. When we have it ready, we let the cake cool and we can taste it.


Discover other recipes of: Breakfasts and Snacks, Recipes

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