Sunday Magazine Recipe: Blueberry, orange and maple cakes



These delicious little cakes are ideal for afternoon tea or dessert. You can try using different frozen berries such as raspberries or blackberries, and lemon or lime instead of orange would also be lovely. Serve them warm with Greek yoghurt or a dollop of mascarpone.

Makes 8 cakes or 12 mini cakes

250g butter, softened
120g ground almonds
4 organic eggs
220g spelt flour (or plain flour)
2 tsp baking powder
1 tsp vanilla extract
130g brown sugar
130ml good quality maple syrup
zest and juice of 1 large orange  
150g frozen blueberries
50g almonds flakes

Preheat oven to 180C fan bake. Place greaseproof liners in 8 holes of a large muffin tin or 12 of a regular cupcake tin.

In the bowl of an electric mixer, cream butter until pale, light and fluffy. Add ground almonds and beat in eggs, one at a time. Gradually add flour and baking powder. Fold in vanilla, brown sugar, maple syrup, orange zest and juice, being careful not to over mix.

Evenly divide batter between the muffin holes and dot a few blueberries on each, pressing down lightly with a spoon. Sprinkle each muffin with almond flakes.

Bake for about 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow cakes to cool in muffin tray for about 10 minutes before placing onto a rack.Store in an airtight container in a cool place for up to 3 days. 

Photo: Emma Boyd

RecipesJordan Rondel