Blueberry Tortecake

This recipe is super easy and quick to make, although the baking time far exceeds what is recommended so beware hurried dinner party hosts – put it in the oven long before  you actually want to eat dessert.

The ingredients take about 15 minutes to combine from start to oven.

I actually replaced the raspberries with fresh blueberries because I find the taste of raspberries too harsh, which may have contributed to the moistness of the dessert.


  • 1/3 cup (50g) – plain (all-purpose) flour
  • 2/3 cup (80g) – almond meal (ground almonds)
  • 1 cup (160g) – icing (confectioners) sugar
  • 90g butter, melted
  • 3 egg whites, lightly beaten
  • 1 teaspoon – Vanilla extract
  • 1 cup – frozen or fresh raspberries
  • Extra raspberries and whipped cream, to serve


Preheat oven to 160C (320F).

Combine flour, almond meal, icing sugar, butter, egg whites and vanilla in a bowl and mix until smooth.

Fold half the berries through and spoon into a greased 18cm round cake tin that has been lined with non-stick baking paper.

Sprinkle the remaining berries on top of the mixture and bake for 35-40 minutes or until cooked when tested with a skewer.

Serve the cake warm with whipped cream with extra raspberries (or blueberries) folded through.

If your feeling like a domestic goddess you could always whip up this dessert for Valentines Day!



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