BLUEBERRY SWIRL CAKE

Ingredients

• 1 jar Bonne Maman wild blueberry preserve

• 1 large lemon, zested (optional)

• 1/4 cup ground almonds

• 200 g self-raising flour

• 175 g sugar for the egg whites

• 175 g soft butter

• 5 free-range egg, beaten

Cooking Instructions

1. Preheat the oven to 180°C (350°F).

2. Line a loaf pan with non-stick baking parchment.

3. Place all the ingredients except the preserves into a mixing bowl and using a hand-held electric mixer blend the ingredients together until smooth. Alternatively, beat with a wooden spoon for 2 minutes.

4. Spoon into the prepared pan and level with the back of a spoon.

5. Place the wild blueberry preserves into a paper piping bag and snip off the end.

6. Pipe a swirl of the preserve on the top of the cake.

7. Bake on the centre shelf in the preheated oven for about 40-50 minutes until a toothpick pushed into the centre comes out clean.

8. Sprinkle with a little extra sugar.

9. Cool in the pan for 10 minutes then turn out and leave to cool completely on a wire rack.

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