Blueberry Banana Cake
Total Duration:
60 minutes
Portions:
1 Cake
Difficulty:
light
Ingredients
| Bananas | 2 |
| spelt flour | 100 g |
| butter | 100 g |
| cane sugar | 100 g |
| rolled oats | 80 g |
| Farmer's Snack Spanish almonds | 50 g |
| eggs | 2 |
| baking powder | 2 TSP |
| ground vanilla | 1 TSP |
| salt | 1 pinch |
| blueberries | 200 g |
For the topping:
| Powdered sugar |
| lemon juice (freshly squeezed) |
Preparation
- Mash the banana in a bowl. Finely grind the Farmer's Snack Spanish almonds and rolled oats.
- Beat the cane sugar and butter (at room temperature) for about 2-3 minutes until fluffy. Add the eggs and beat for a further 2-3 minutes until frothy. Then add the mashed banana and mix for about 5 minutes on medium speed.
Combine the dry ingredients (flour, baking powder, ground vanilla, ground almonds & rolled oats) and fold into the creamy mixture. Finally, fold in the frozen blueberries, pour into the greased baking tin and bake in the oven at 170° for 50-60 minutes.
Leave the cake to cool and, if desired, glaze with a sugar-lemon glaze. Decorate with blueberries for an extra berry kick.
Recipe: Denila Hagens @denilanilahh
Natural spanish almonds
• natural• oval-bellied kernels• sweet and intensely creamy• with skin• ripened in the Spanish highlands of Granada• pure as a snack
Where do our Spanish almonds come from?
Discover the origin of our almonds
