Fromage Blanc Cake with Berry Compote

By vealam

Ingredients

• 5 5 5 ounces (1 cup) all purpose flour
• 2 1/2 2 1/2 1/2 ounces (1/2 cup) almond meal
• 2 2 2 teaspoons baking powder
• pinch pinch of kosher salt
• 1 1 1 cup granulated sugar
• 1 zest from 1 lemon
• 1/2 1/2 1/2 cup fromage blanc (or plain yogurt)
• 3 3 3 large eggs
• 1/2 1/2 1/2 teaspoon pure vanilla extract
• 1/2 1/2 1/2 cup unsalted butter, melted and cooled
• 1 1 1 pint berries (see note)
• 1 1 1 tablespoon granulated sugar
• 2 2 2 tablespoons water
• 1 1 1 teaspoon cornstarch

Details

Servings 8
Preparation time 10mins
Cooking time 70mins
Adapted from savorysimple.net

Preparation

Step 1

Preheat the oven to 350 degrees F. Grease a 9x5 loaf pan and place it on a baking sheet.
In medium bowl, whisk together the flour, almond meal, baking powder and salt.
Add the sugar and zest to a large bowl and briefly rub the ingredients together between your fingers until aromatic. Add the fromage blanc, eggs and vanilla and whisk until smooth. Continue whisking and add the dry ingredients. Switch to a spatula and fold in the melted butter until smooth.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50 to 55 minutes, or until golden brown and a toothpick comes out clean.
Allow to cool in the pan for 5 minutes and then transfer to a wire rack to finish cooling.
To prepare the berry compote, stir the berries and sugar together in a small saucepan and bring to a simmer over medium heat. Stir together the water and cornstarch and add to the simmering pot. Continue to cook, stirring frequently, until the berries have partially broken down and the liquid has thickened to a sauce consistency, approximately 7-10 minutes.

Notes
I used blueberries in this recipe but any berry will work. Try raspberries, cherries or strawberries!