Cakes and me is a great love story and as soon as the opportunity arises to make it different I don’t hesitate

Today, it’s a very light blueberry and raspberry cake that I share with you, and I can tell you that it didn’t last long! He was devoured illico presto

Have a nice week end…

  • For 4 people
  • Preparation: 20 min
  • Cooking: 40 to 45 min


– 3 eggs

– 160 g of sugar

– 15 cl of sunflower oil

– 12 cl of liquid cream

– 280 g of flour

– 1 teaspoon of baking powder

– 1/2 teaspoon liquid vanilla

– 50 g blueberries

– 100 g raspberries

– 50 g sliced ​​almonds


Preheat the oven to 180 ° C.

In a pot, whisk together the eggs and sugar until you get a creamy mixture.

Add the oil then hop a little boost, then add the cream and the vanilla, mix well then gradually incorporate the dry ingredients (flour and yeast). Combine it all.

Add the blueberries and raspberries and mix gently.

Butter and flour a rectangle cake pan.

Spill the dough into the mold and sprinkle it with sliced ​​almonds.

Cook for 40 to 45 minutes.

Let cool then unmold the cake.