Blueberry Almond Cake With Lavender Sweet Cream Recipe

• 14 ounce almond paste
• 2 c. plus 3 Tbsp. granulated sugar
• 10 x Large eggs
• 2 c. loosely packed flour, sifted
• 2 tsp baking pwdr
• 2 ounce grnd almonds (whole almonds with skins, lightly toasted, cooled and grnd coarsely)
• 2 stk butter plus 6 Tbsp., melted and cooled
• 1/2 pt fresh blueberries, rinsed, stems removed, gently dry
• 2 c. whipping cream
• 1 Tbsp. fresh lavender (or possibly 1 1/2 Tbsp. dry lavender)
• 1/4 c. confectioners' sugar

1. Preheat oven to 350 degrees.
2. Butter and flour a 6 c. fluted tube pan.
3. (There will be extra cake batter, that can be used to make about 2 dozen madeleines, if desired.)
4. Combine almond paste and sugar till thoroughly combined and grainy.
5. Add in Large eggs, one at a time, and beat till light, pale and fluffy.
6. Sift together sifted flour and baking pwdr.
7. Fold into almond-egg mix.
8. Fold grnd almonds into the combined mix.
9. And finally, mix in the cooled melted butter.
10. Pour mix into floured pan to about an inch from the top.
11. Sprinkle top with washed and dry blueberries.
12. (They will sink to the bottom during cooking and after turned out of pan will form the crown of the cake).
13. Bake for approximately 35 min or possibly till a cake tester inserted into the cake comes out clean.
14. Let cold for 15 min before turning out of pan.
15. Combine cream and lavender and let steep in chill for 1 to 2 hrs.
16. Pour the cream mix through a fine strainer to remove lavender.
17. Throw away lavender.
18. Whip cream with sugar till soft peaks form.
19. Chill till ready to use.
20. Serve cake with skinned and sliced peaches which have been tossed with a little sugar, if desired, and with a generous dollop of lavender sweet cream.

almond paste, sugar, eggs, flour, baking pwdr, almonds, butter, fresh blueberries, whipping cream, fresh lavender, confectioners

Taken from cookeatshare.com/recipes/blueberry-almond-cake-with-lavender-sweet-cream-87683 (may not work)