Step-by-Step Cakes by DK Publishing

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Fresh Fruit Cake variations

addition, until well combined. Sift over the

flour, baking powder, and salt and mix it in

gently. Gently mix in the ground almonds.

3 Place the blueberries into the bottom of

the prepared cake pan, ensuring there is

an even layer. Spread the batter over the

berries, taking care not to dislodge them.

4 Bake the cake on the baking sheet in the

center of the oven for 40–50 minutes until

golden brown and springy to the touch; a

skewer inserted into the middle of the cake

should come out clean. Leave to cool in the

pan for a few minutes, before loosening the

sides and gently lifting off the pan base and

parchment paper.

5 Place the cake on a serving plate. Dust

with confectioner’s sugar and serve cold, or

serve warm as a dessert with heavy cream

or light vanilla custard.

STORE The cake will keep for 2 days in an

airtight container.

Blueberry Upside Down Cake

This is an unusual yet delicious way of turning a basket of blueberries and

a few pantry essentials into a quick and delicious dessert for a crowd.

Method

1 Preheat the oven to 350°F (180°C) and

place a baking sheet inside. Grease

the cake pan and line the base with

parchment paper. By hand, or in an electric

mixer, cream together the butter and sugar

until light and fluffy.

2 Gradually beat in the eggs and vanilla

extract, beating well between each

Special equipment

9in (22cm) round springform cake pan

Ingredients

11 tbsp unsalted butter, softened,

plus extra for greasing

(^2) ⁄ 3 cup sugar
3 large eggs, at room temperature
1 tsp pure vanilla extract
(^3) ⁄ 4 cup all-purpose flour
1 tsp baking powder
(^1) ⁄ 2 tsp salt
(^1) ⁄ 3 cup ground almonds
2
(^1) ⁄ 4 cups (9oz) fresh or frozen blueberries
confectioner’s sugar, to serve
SERVES
8–10
15
MINS
40–50
MINS
Pear Cake
Fresh pear, yogurt, and almonds
make this a very moist cake.
Special equipment
8in (20cm) round springform cake pan
Ingredients
7 tbsp unsalted butter, softened
(^3) ⁄ 4 cup all-purpose flour, plus extra for dusting
(^1) ⁄ 3 cup light brown sugar
1 egg, at room temperature, lightly beaten
1 tsp baking powder
½ tsp ground ginger
½ tsp cinnamon
½ tsp salt
finely grated zest and juice of ½ orange
¼ cup Greek yogurt, or sour cream
¼ cup ground almonds
1 large pear, peeled, cored, and finely sliced
confectioner’s sugar, to dust
For the topping
2 tbsp toasted almond flakes
2 tbsp demerara sugar
Method
1 Preheat the oven to 350°F (180°C). Grease
the cake pan and dust with flour. Cream the
butter and sugar with an electric mixer or
by hand until fluffy. Beat the egg into the
creamed mixture.
2 Sift together the flour, baking powder,
ground ginger, cinnamon, and salt and mix
into the creamed mixture. Mix in the orange
zest and juice, yogurt or sour cream, then
the almonds. Spread half the cake batter
into the pan. Top with the pears and cover
with the other half of the batter.
3 In a small bowl, toss together the almond
flakes and demerara sugar. Sprinkle the
mixture over the top of the cake and bake
in the center of the oven for 45–50 minutes.
4 Leave the cake to cool in its pan for about
10 minutes, then turn it out to cool on a wire
rack. Serve warm or at room temperature.
STORE The cake will keep in a cool place in
an airtight container for 3 days.
SERVES
6–8
40
MINS
45–50
MINS
UP TO 8
WEEKS