Ingredients
Equipment
Method
To make the cake:
- Preheat oven to 325°F (160°C). Grease and flour (or use a baking spray with flour) a 9-inch round cake pan.
- Place the sugar and almonds in the bowl of a food processor. Process until finely ground (about 2 minutes).
- Using an electric mixer on medium-high speed, beat the egg yolks and sugar mixture until thickened and light yellow (3 to 4 minutes). Gradually add the melted butter, and mix until combined.
- Add the flour and stir just until combined. The batter will be thick.
- Transfer the batter to the prepared pan and spread evenly.
- Whisk together the egg and water to make an egg wash. Brush the egg mixture over the cake. (You won't use all of the egg wash.)
- If you like, use a sharp knife to mark a deep circular pattern on top of the cake.
- Bake 30 minutes, or until the cake is golden brown and a pick inserted into the center comes out clean.
- Cool the cake in the pan on a wire rack for 30 minutes. Dust with confectioners' sugar before serving.
To make the blueberry compote:
- Place about 2/3 of the blueberries, the water, sugar, and lemon juice in a heavy saucepan. Cook over medium heat for 10 minutes, stirring frequently.
- Add the remaining blueberries, and cook for 8 more minutes, stirring frequently.
- Spoon the compote over slices of the cake when serving.
Video
Notes
- Store tightly covered at room temperature up to 3 days. Store the compote in the refrigerator.
- This cake is delicious on its own, but it also pairs well with fruit sauces or toppings. Try it with blueberry compote, lemon curd, fresh berries, or whipped cream for an easy upgrade.
- Cake recipe slightly adapted from Bake from Scratch. Compote recipe slightly adapted from Food Network.