Unfortunately, like many of you I barely get time during the year to read the magazines I have subscriptions with. I mean really read them - from cover to cover. They arrive and end up sitting on my coffee table for weeks on end. So whenever I go away on holidays (like my recent trip up to Newcastle) I take a load of unopened magazines with me and read every word within the pages.

This trip, I managed to get through the Nov/Dec issues of Delicious, Gourmet Traveller and Donna Hay - which is where this sweet little baby came from.

I needed a quick and easy dessert to serve to my cousins who were coming to dinner, which didn't involve a load of ingredients and didn't have me spending all day in the kitchen (especially as I was in a foreign kitchen without my own utensils at hand).

This recipe was perfect.

7 ingredients later (along with a sore arm as my aunty doesn't have electric beaters...didn't think to check that fact first), out popped this eye catching and sweet tasting cake.

Blueberry + Almond Cake

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4 eggs | 1 cup caster sugar | 1 tsp vanilla extract | 1 cup self-raising flour | 150g butter, melted | 1 cup almond meal | 250g blueberries

1. Preheat oven to 160 degrees.
2. Place eggs, sugar and vanilla in a bowl and whisk for 8-10 minutes or until thick, pale and tripled in volume.
3. Sift the flour over the egg mixture and old through. Fold through the butter and almond meal.
4. Pour the mixture into a slice tin lined with non-stick baking paper and top with the blueberries (I used a typical cake tin as it was all I could find in the cupboard - and it did the trick).
5. Bake for 30-35 mins or until cooked when tested with a skewer. Turn out onto a wire rack to cool.

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We topped our slices with an indulgent dollop of double cream - yeah baby!