Recipe: Blueberry Muffin Cake with Almond Topping


This dessert is simple to make with a good crunchy topping — just mix and stir!

Recipe: Extract from Shared Kitchen by Julie and Ilaria Biuso  Photo: Manja Wachsmuth

Shared Kitchen, published in November 2020, was long-listed and has now gone through to the finals in the prestigious global Gourmand Cookbook Awards. It’s in the blogger book category, up against three other titles from Belgium, Germany and the UK.

“We are both really excited about our book going through to the Best in the World Gourmand Awards. I’ve had a bunch of Gourmand awards over the years, but I can tell you, the thrill never dies!” says Julie.

Adds Ilaria: “It’s the first book I’ve written with mum, and super-exciting to have it up for an award. I can’t wait until June!”

Blueberry Muffin Cake with Almond Topping

Serves: 8

INGREDIENTS

Almond Topping:
½ cup standard flour
¾ cup brown sugar
1 tsp ground cinnamon
½ tsp mixed spice
70 g (2½ oz) slivered almonds
70 g (2½ oz) butter, melted

Blueberry Muffin Cake:
1¾ cups standard flour
½ tsp salt
¼ cup caster (superfine granulated) sugar
2½ tsp baking powder
Finely grated zest of 2 lemons
1 large (size 7) free-range egg, at room temperature
½ cup whole milk
⅓ cup canola oil
1½ cups frozen blueberries
Icing (confectioner’s) sugar for dusting

METHOD

Preheat oven to 190°C (375°C). Line the bottom of a 23 cm (9 in) non-stick cake tin with baking (parchment) paper.

To make the Almond Topping: Put flour, sugar, cinnamon, mixed spice and almonds in a bowl and pour in melted butter. Mix to a thick paste and press into bottom of tin.

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To make the Blueberry Muffin Cake: Sieve the flour, salt, caster sugar and baking powder into a large bowl. Sprinkle over the lemon zest. Beat the egg well then mix in milk and oil. Pour into dry ingredients and mix together. Add blueberries then gently fold together (don’t beat as this will make the batter turn blue!).

Spoon into prepared tin. Bake for 30–35 minutes until golden on top and bubbling around edges. Cool in the tin for 10 minutes, loosen the edges with a flat-bladed knife, then turn out onto a cooling rack. Dust with icing sugar before serving.


ABOUT SHARED KITCHEN

In Shared Kitchen, Julie and her daughter Ilaria share the kitchen bench and create double the deliciousness, double the fun and double the love in this stunning new book. Based on their award-winning website of the same name, the 160+ recipes in Shared Kitchen inspire everyone to get in the kitchen and get cooking.

Julie has a legion of loyal fans who have followed her for years, and for very good reason: her recipes work and the food tastes so good. Then there’s the unique conversation that goes on between this mother and daughter duo.

‘We just love talking about food and cooking together,’ says Ilaria. Memories from their travels spark ideas, as does Ilaria’s Italian heritage, complementing Julie’s wealth of knowledge and formal training. The extensive recipe notes that Shared Kitchen fans have come to love, ingredient alternatives for those less common items, and a seven-page glossary further enhance this remarkable book.

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Extracted from Shared Kitchen: Real Food From Scratch by Julie and Ilaria Biuso, published by Bateman Books, RRP $39.99. Photography by Manja Wachsmuth. Format: paperback with flaps.

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