Warm Almond & Berry Cake

Here be some messed up version of Rhubarb Slice from the 'Bake It' book, due to a) not having any rhubarb, b) making it gluten intolerant friendly for my favourite norwegian at work and c) it not really working well enough to be considered a slice in the end. HOWEVER it was pretty good still warm, the bottom half of it still soft and a bit gooey and the top and edges with a really nice chewiness almost like meringue for some reason. Served with a scoop of icecream it was a nice dessert.

Sooo it didn't turn out much at all as intended (that being a slice to feed coworkers at morning tea) or like the original recipe but I am ok with that! Where the original looks like a tasty rhubarb topped cake, this looks like nothing very exciting BUT has awesome surprises of blueberries and raspberries underneath the vanillary cake top. SURPRISE! Here is the recipe:

Cream 185g unsalted butter, 230g caster sugar & 1/2 tsp vanilla.

Add 3 eggs one at a time, beating well after each addition.

Sift over 3/4 tsp baking powder & 90g almond meal (*original recipe used plain flour) and stir to combine.

Spread over a greased & lined tin (20x30cm), and scatter a big handful of (defrosted, though i think mine were still a bit icey woops) blueberries and raspberries (*original used 300g chopped up rhubarb) over the top.

Sprinkle with sugar and bake in 180C for about 40 minutes or til golden.

Cool in the tin, lift out and slice up and serve with some icecream and a sprinkle of icing sugar.

As a warm dessert I give it A+. As the intended slice, FAIL. TOO SOGGY. I will try it again though and get it to actually be morning tea-able, some time..