Preheat the oven to
180°C, gas mark 4. Grease and line the base and sides of an 18-20cm round,
loose-based cake tin with baking parchment. Rinse the blueberries, pat dry and
dredge in 1 teaspoon of the flour.
In a large bowl, cream together the softened butter and 175g of the caster
sugar until very pale and fluffy. Beat in the egg yolks and almond extract.
Sift the remaining flour into the bowl and gently stir in.
Whisk the egg whites in a thoroughly clean bowl until soft peaks form.
Gradually whisk in the remaining sugar. Stir in the ground almonds. Using a
large metal spoon, fold a quarter of the whisked mixture into the creamed
mixture to lighten it a little, then fold in the remainder. Turn into the tin
and gently level the surface.
Scatter with the floured blueberries. Bake in the oven for about 1 hour or
unitl the surface feels firm and a skewer inserted into the centre comes out
clean.
Leave the cake to cool in the tin for 10 minutes, then transfer to a serving
plate. Scatter with extra blueberries and dust with extra sugar.
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