100g Plain Flour
25g Ground Almonds
25g Flaked Almonds
125g Golden Caster Sugar
1 tspn Almond Extract
Whisk the eggs, almond extract and sugar together with an electric hand whisk (or electric mixer), for about 6-8 mins until light and fluffy.
Slowly sift in the plain flour, combined with the ground almonds and fold in with a large metal spoon.
Add the blueberries and pour into a greased and lined springform tin.
Sprinkle with the flaked almonds.
Bake in the oven at GM6 for 25-30 mins, dust with icing sugar and serve either hot, or cold.
(This cake won't keep for longer than 2-3 days because of the low-fat content so you'll have you to eat it up quickly!)