Blueberry almond cakes with blueberry sorbet and lemon verbena crã¨me anglaise recipe

Blueberry Almond Cakes with Blueberry Sorbet and Lemon Verbena Crème Anglaise recipe

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Ingredients:

3/4 cup blanched almonds

2/3 cup plus 2 Tablespoons Sugar, separated

1/2 cup all purpose flour

4 large egg whites

1/4 teaspoon Salt

1 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

1/4 cup unsalted butter, melted

2/3 cup fresh Maine blueberries, or (3/4 cup of larger high bush blueberries)

Confectioner’s sugar for dusting

Instructions:

This cake is an all-out elegant dessert so serve it on your nicest plates and garnish with a sprig of fresh lemon verbena leaves.

Preheat the oven to 325 degrees. Lightly grease or spray an 8-inch round cake or spring form pan. Cut a piece of parchment to fit the pan, spray lightly with Pam or other spray and fit into the bottom of the pan.

Grind the almonds, 2/3 cup sugar and flour in a food processor until it reaches a mealy consistency. Remove from the processor and put in medium size bowl. In the bowl of an electric mixer start to whip egg whites. When frothy add the 2 teaspoons sugar and salt. Continue beating, adding vanilla and almond extracts until shiny stiff peaks form.

Fold the egg white mixture gently into the almond flour mixture. Fold in the melted butter and when incorporated gently stir in the blueberries.

Spread batter evenly in the prepared pan. Bake for 30 Р40 minutes until top is lightly golden in color and a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 15-20 minutes. Then free the sides of the cake with a knife and remove from the pan. When cool dust the top of the cake with confectionery sugar and a fine sieve. Cut into 8 equal pieces, garnish the plate with a swirl of Lemon Verbena cr̬me anglaise (recipe follows),Maine blueberry sorbet (recipe follows)and a lemon verbena sprig.

Makes:One 8-inch cake Serves8