{has_more=true, offset=10, total=28, results=[{comment_text=Turned out beautifully, dropped the almond essence and substituted lemon juice and rind as suggested. Also added blueberries to batter, approved=true, user_name=Fiona-Marie, hs_createdate=1736662450035, rating_new__1_5_=5, id=22446990958}, {comment_text=Reading this recipe, it seems to me that it is an almond flavoured cake onto which you can sprinkle whatever fruits you fancy. A blueberry cake, in my opinion, should have blueberries mixed into the batter., approved=true, user_name=Pam, hs_createdate=1736448513216, rating_new__1_5_=1, id=22295421240}, {comment_text=Super moist but firm, Tasty cake...ill make it again, approved=true, user_name=Violets Coffee, hs_createdate=1736406569273, rating_new__1_5_=5, id=22305115263}, {comment_text=DELICIOUS but needs a few changes. First I used vanilla extract instead on almond, then added oats sprinkled on top, stirred in blueberry’s aswell as on top, and finally cooked for an HOUR. NOT 45min., approved=true, user_name=Teri, hs_createdate=1731663322571, rating_new__1_5_=4, id=19710397779}, {comment_text=Beautiful Cake! I just added juice of lemon and zest. And coconut and swap almond for vanilla essence., approved=true, user_name=Mary Kapui, hs_createdate=1730672668974, rating_new__1_5_=5, id=19282969374}, {comment_text=Such a good cake but I used frozen blueberries and they all sank to the bottom. The mixture also stuck to the baking paper., approved=true, user_name=Ella, hs_createdate=1717891461928, rating_new__1_5_=4, id=13576727977}, {approved=true, user_name=Karen Murphy, hs_createdate=1716522688628, rating_new__1_5_=5, id=13383023741}, {comment_text=It was so easy to make and tasted great. I'm not a fan of almond flavouring, so replaced with lemon essence. I'll definitely be making this again!, approved=true, user_name=Robyn, hs_createdate=1716176735573, rating_new__1_5_=5, rating=100, id=13316195720}, {comment_text=We all love this cake. Not sure why some bakers had runny batter. I old school convert to ounces and maybe why mine certainly wasn't runny. I used fresh blueberries., approved=true, user_name=Peta Jones, hs_createdate=1716176735538, rating_new__1_5_=5, rating=100, id=13316113416}, {comment_text=It turned out beautifully!, approved=true, user_name=Peta Jones, hs_createdate=1716176735108, rating_new__1_5_=5, rating=100, id=13316202414}]}
Reviews
28
What did you think of this recipe?
Fiona-Marie
Turned out beautifully, dropped the almond essence and substituted lemon juice and rind as suggested. Also added blueberries to batter
5
Pam
Reading this recipe, it seems to me that it is an almond flavoured cake onto which you can sprinkle whatever fruits you fancy. A blueberry cake, in my opinion, should have blueberries mixed into the batter.
1
Violets Coffee
Super moist but firm, Tasty cake...ill make it again
5
Teri
DELICIOUS but needs a few changes. First I used vanilla extract instead on almond, then added oats sprinkled on top, stirred in blueberry’s aswell as on top, and finally cooked for an HOUR. NOT 45min.
4
Mary Kapui
Beautiful Cake! I just added juice of lemon and zest. And coconut and swap almond for vanilla essence.
5
Ella
Such a good cake but I used frozen blueberries and they all sank to the bottom. The mixture also stuck to the baking paper.
4
Karen Murphy
5
Robyn
It was so easy to make and tasted great. I'm not a fan of almond flavouring, so replaced with lemon essence. I'll definitely be making this again!
5
Peta Jones
We all love this cake. Not sure why some bakers had runny batter. I old school convert to ounces and maybe why mine certainly wasn't runny. I used fresh blueberries.
In a large bowl, melt butter. Add eggs, almonds essence, milk and sugar and using electric mixer to mix well.
Sift in the flour and baking powder.
Put into a greased and lined 20cm round tin, add the blueberries on the top, sprinkle a little of the coconut on the top and bake at 180°C for 40-45 minutes or until the top of the cake springs back when you touch it.
Turned out beautifully, dropped the almond essence and substituted lemon juice and rind as suggested. Also added blueberries to batter
5
Pam
Reading this recipe, it seems to me that it is an almond flavoured cake onto which you can sprinkle whatever fruits you fancy. A blueberry cake, in my opinion, should have blueberries mixed into the batter.
1
Violets Coffee
Super moist but firm, Tasty cake...ill make it again
5
Teri
DELICIOUS but needs a few changes. First I used vanilla extract instead on almond, then added oats sprinkled on top, stirred in blueberry’s aswell as on top, and finally cooked for an HOUR. NOT 45min.
4
Mary Kapui
Beautiful Cake! I just added juice of lemon and zest. And coconut and swap almond for vanilla essence.
5
Ella
Such a good cake but I used frozen blueberries and they all sank to the bottom. The mixture also stuck to the baking paper.
4
Karen Murphy
5
Robyn
It was so easy to make and tasted great. I'm not a fan of almond flavouring, so replaced with lemon essence. I'll definitely be making this again!
5
Peta Jones
We all love this cake. Not sure why some bakers had runny batter. I old school convert to ounces and maybe why mine certainly wasn't runny. I used fresh blueberries.