Blueberry, Orange And Maple Cakes Recipe

Name: Blueberry, Orange And Maple Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 grams butter, softened; 120 grams ground almonds; 4 organic eggs; 220 grams spelt flour (or plain flour); 2 teaspoons baking powder; 1 tablespoon vanilla extract; 130 grams brown sugar; 130 milliliters good quality maple syrup; 1 large orange, zest and juice; 150 grams frozen blueberries; 50 grams almond flakes

Servings: persons

1
Preheat oven to 180C fan bake. Place greaseproof liners in 8 holes of a large muffin tin or 12 of a regular cupcake tin.
2
In the bowl of an electric mixer, cream butter until pale, light and fluffy. Add ground almonds and beat in eggs, one at a time. Gradually add flour and baking powder. Fold in vanilla, brown sugar, maple syrup, orange zest and juice, being careful not to over mix.
3
Evenly divide batter between the muffin holes and dot a few blueberries on each, pressing down lightly with a spoon. Sprinkle each muffin with almond flakes.
4
Bake for about 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow cakes to cool in muffin tray for about 10 minutes before placing onto a rack.Store in an airtight container in a cool place for up to 3 days.

1292

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 grams butter, softened, 120 grams ground almonds, 4 organic eggs, 220 grams spelt flour (or plain flour), and more.

Yes, Blueberry, Orange And Maple Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry, Orange And Maple Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions