Almond-Blueberry Cake
Magazine exclusive

Almond-Blueberry Cake

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  • Preparation 35 min
  • Cooking 45 min
  • Chilling 2 h
  • Servings 8

With its soft texture from the almond flour, this cake will stick with you all season long. It's flavoured with almond liqueur and topped with almonds coated in maple syrup, which then caramelize and crisp up while baking. Serve with yogurt that's also been flavoured with almond liqueur. And the best part? You can use any seasonal fruit you like!

Featured in RICARDO Magazine Volume 23, Issue 6
  • Vegetarian

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RICARDO Springform Pan

RICARDO Springform Pan

17.99 $

This RICARDO springform pan is the perfect size for making RICARDO cake recipes. The removable bottom makes demoulding and cleaning easy. And the durable coating ensures excellent heat distribution for even cooking of the batter and beautifully soft, moist cakes.

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