If you don’t have any blueberries for the drizzle, you can add an extra squeeze of citrus juice to achieve the same delicious results
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Serves | 6-8 |
| Cuisine | British |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 704 |
| Fat | 45.4g |
| Saturates | 14.4g |
| Protein | 17.3g |
| Carbs | 63.3g |
| Sugars | 34.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Grease a 25cm angel food cake tin.
Melt the butter and set aside to cool slightly.
Place the leftover porridge, melted butter, sugar, eggs and vanilla extract in a mixing bowl or stand mixer and beat until combined. Grind the almonds. Whisk together the ground almonds, cinnamon, nutmeg, salt and baking powder in a separate bowl. Add the dry mixture to the wet ingredients and beat to combine.
Pour the cake mixture into the prepared baking tin and place it in the centre of the oven.
Bake for approx. 45 minutes or until a skewer inserted comes out clean.
Remove the cake from the oven and set aside to cool on a wire rack.
Meanwhile, make the blueberry yoghurt drizzle. Juice the lemon. Combine the yoghurt, icing sugar, blueberries and 2 tbsp of lemon juice in a bowl. Stir together, while crushing the blueberries, until combined.
Drizzle the blueberry-yoghurt mixture over the cake and top with edible flowers.
