I love meeting up for coffee and cake with friends. One very special friend in particular lives at the top end of the country and every now and then when the opportunity arises…
We off-load the small ones on the hubby’s… take over a corner in the local… and drink lots of coffee, whilst comparing the similarities of our fast-growing boys. Recently during one of these conversations, I came to the realisation that I have painted a picture of angelic-ness of the small one through my posts.
So let me explain. My son is like every other six-year-old child (Oops… seven-year-old now). He throws tantrums and he screams… he sulks… and he turns on the tears when it suits. He can be found walking the hall at 11pm at night – wide-eyed and bushy-tailed – whilst I’m tearing my hair out with tiredness and then can not be got up the next morning.
There is no in between with him. When he’s bold he’s very very bold and when he’s good he’s the small one you read about here. All sweetness, clever and bright. You see… I’m happy when he’s good… when he’s good I bake… when I’m happily baking I feel compelled to write about what he’s got up to this week. And as today we are both very happy, I’ve baked these beautiful bite-size blueberry almond squares to enjoy together.
Blueberry almond squares
Makes 15 squares • Baking time: Approx 15-20 minutes • Adapted from Easy cook magazine
250g soft butter
280g plain flour
250g castor sugar
1 teaspoon baking powder
150ml low-fat vanilla yogurt
1 teaspoon almond essence
4 tablespoons blackcurrant jam
30g flaked almonds
1. Pre heat oven to 180c/Gas 4/160c (fan). Grease and line a 20cm x 30cm baking tray.
2. Mix all the ingredients together until smooth. Toss the blueberries in flour and gently fold into the mixture. Spoon into the prepared tray and bake for 10 minutes.
3. Warm the jam slightly in a saucepan and drizzle over the cake. Top with almonds and bake for another 15-20 minutes until golden brown and risen.
4. Cool in the tray before cutting into squares. Dust with icing sugar.