Blueberry, Banana & Almond Cake

• 1/2 cup butter, cold and cubed
• 1 3/4 cups self-raising flour
• 1 scant cups sugar
• 2 eggs
• 1/2 cup blanched almonds, chopped
• 1/2 cup blueberries
• 2 1/4 cups ripe banana, mashed
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon mixed spice

1. Heat the oven to 320u0b0F (160u0b0C).
2. Grease and line the base of a 9 inch spring-form cake tin.
3. Mix the bak-ing powder, salt and mixed spice thor-oughly into the flour, then rub in the butter.
4. Mix in the sugar and almonds, then add and beat in the banana and eggs.
5. Put the mix-ture into the tin and scat-ter the blue-ber-ries on top. Care-fully push them under the mix-ture so that they stew in the cake rather than toast-ing on top.
6. Cook for 1 1/4 hours, until a skewer inser-ted in the middle of the cake can be removed com-pletely dry. It is near impossible to over-cook this cake.
7. Allow to cool com-pletely before remov-ing from tin.

butter, flour, sugar, eggs, blanched almonds, blueberries, banana, baking powder, salt, mixed spice

Taken from food52.com/recipes/23383-blueberry-banana-almond-cake (may not work)