Blueberry and amaretti cake

It's been a while since I shared a recipe but I did promise to share this one for Blueberry and amaretti cake if the taste was as good as it smelled when baking. It most definitely was: moist, almondy, sweetly fruity - mmmm!

The cake was inspired by a couple of things. First, I had a bag of amaretti biscuits in the cupboard which needed using up. You know, one of those ingredients which are on special buy in a supermarket and end up in your trolley because you'll have so many uses for them. Then they spend a year in the back of the cupboard until the expiry date has gone by. Second, I wanted to used the new bundt tin I got for Christmas.

I searched through my books but couldn't find just the right one, though two cakes in my favourite Clandestine Cake Club Cookbook had the kind of idea I was looking for: the Blueberry, peach and amaretto and the Dark chocolate and amaretto. I've made both of these in the past and both are absolutely delicious. Here then is my combined version. Enjoy :)

Blueberry and amaretti cake

150g self-raising flour
100g amaretti biscuits, finely crushed
50g caster sugar
150g blueberries
4 eggs
200g melted butter
2tbsp amaretto

1. Mix together all the dry ingredients, including the blueberries.
2. Melt the butter and leave to cool slightly before adding the eggs and amaretto. Mix well.
3. Combine the wet and dry ingredients.
4. Pour into a baking tin.
5. Bake in an oven on 190C/170C Fan/Gas 4 for about 35 minutes until a skewer comes out clean. It may take longer in a conventional cake tin. If you use a bundt tin, leave to cool in the tin. Otherwise, leave to cool for a few minutes and then turn out onto a rack.
6. Dust with icing sugar to serve.