Blueberry, Lemon and Almond Sandwich Cake

So for my jam themed Clandestine Cake Club meeting in September I decided to update my trustworthy blueberry, orange and almond cake and jazz it up with some jam! To make it more of a showstopper worthy of cake club I decided to transform it from a traybake to a sandwich with two layers of the cake sandwiched together with glorious blueberry jam and a lemon buttercream. I also switched the juice and zest of lemons as opposed to oranges but you can make with either.

To make this cake you will need the following:
233g Caster Sugar
200g Unsalted Lurpak Butter
233g Self Raising Flour
200g Ground Almonds
Juice and Zest of 3 Lemons (Or Oranges if you prefer)
1 1/4 tsp baking powder
4 Large Eggs
40g Toasted Almonds
200g Blueberries
100g Blueberry Jam
250g icing Sugar
55g Butter (softened)
Splash of milk.

1) Prepare two 7 inch round cake tins with greaseproof paper and coconut spray. Set oven to 180/160 Fan assisted.
2) Cream the Lurpak and golden caster sugar until light in appearance.
3) Sift the flour into a bowl with the baking powder and the ground almonds.
4) Add the eggs, bit by bit, with a spoonful of the flour mixture to prevent the mixture from curdling.
5) Add the lemon zest and juice and combine.
6) Place half of the mixture into each 7 inch cake tins. Wash the blueberries and add to the top of the mixtures pressing them into the cake batter. On one cake cover the top with the toasted flaked almonds.
7) Bake in the oven for 45 minutes until golden brown and a skewer added into the cake comes out clean. Allow to cool.


8) Take the butter block from the fridge with ample time to soften. Add this with the lemon zest, lemon juice and approximately half of the icing sugar. Combine so the icing sugar is incorporated into the mixture and allow mixer to combine for 5 minutes or so. Mix in the remaining icing sugar and mix until creamy and soft, with no lumps.
9) Once cake has cooled slice the top off the one without almonds. Layer the blueberry jam on top and then pipe small rosettes on top of the jam before adding the top layer.

If you want to see what other cakes were brought along to our jam themed Clandestine Cake Club then look at the write up from the event that was posted last week on the Baking Backpacker

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