Blueberry Cake, ribot milk and basil

For a 20 or 22 cm x 11 cm mold:

180 g T 55 flour to sprinkle
1 tsp baking powder
1/2 tsp bicarbonate
100 g sugar
3 eggs
120 g ribot milk
50 ml olive oil (or melted butter)
2 dozen large basil leaves
40 g slushed almonds
120 g blueberries

Roast the sledded almonds for a few minutes in the pan, without fat, until they are colored. Allow cooling.
Preheat the oven to 160oC.
Combine flour, baking powder, and baking soda.
Sprinkle blueberries with a tablespoon of flour. Mix to coat.
Beat the sugar with the eggs. Add ribot milk and olive oil, mixing well between each addition. Add the chopped basil. Stir in flour/powder, then blueberries and slurred almonds.
Pour into a cake pan, buttered or coated with baking paper.
Bake for about 45 minutes.

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