Tips on a tasty cake to serve at your next summer party! <\/p>\n","protected":false},"featured_media":5518,"menu_order":0,"template":"","meta":{"_acf_changed":false,"content-type":"","editor_notices":[],"footnotes":""},"tools":[252],"dishes":[264],"class_list":["post-5517","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe-category-cakes","recipe-category-dessert","recipe-category-sweet","tools-whisks","dishes-dessert"],"acf":{"recipe_time":"","recipe_servings":{"from":"","to":"","unit":""},"recipe_ingridients":[{"title":"Dough","ingridient_list":[{"quantity":"","detail":"","ingridient":"150 g butter"},{"quantity":"","detail":"","ingridient":"210 g flour"},{"quantity":"","detail":"","ingridient":"2 tbsp icing sugar"},{"quantity":"","detail":"","ingridient":"\u00bd tsp salt"},{"quantity":"","detail":"","ingridient":"3 tbsp lemon juice or cold water"},{"quantity":"","detail":"","ingridient":"2 tsp cardamom"}]},{"title":"Filling","ingridient_list":[{"quantity":"","detail":"","ingridient":"200 g almond pulp"},{"quantity":"","detail":"","ingridient":"75 g butter (room temperature)"},{"quantity":"","detail":"","ingridient":"1 small egg (50g)"},{"quantity":"","detail":"","ingridient":"90 g sugar"},{"quantity":"","detail":"","ingridient":"2 tsp blue poppy seeds"},{"quantity":"","detail":"","ingridient":"1 tsp cardamom"},{"quantity":"","detail":"","ingridient":"\u00bd lemon, juice and grated peel"},{"quantity":"","detail":"","ingridient":"1 pinch of salt"}]},{"title":"Blueberry Filling","ingridient_list":[{"quantity":"","detail":"","ingridient":"90 g sugar"},{"quantity":"","detail":"","ingridient":"2 tbsp cornstarch"},{"quantity":"","detail":"","ingridient":"250 g frozen blueberries"},{"quantity":"","detail":"","ingridient":"Brushing: 1 beaten egg"}]},{"title":"Garnish: Flaked almonds Blue poppy seeds","ingridient_list":[{"quantity":"","detail":"","ingridient":""},{"quantity":"","detail":"","ingridient":""}]}],"recipe_instructions":[{"acf_fc_layout":"heading","heading":"Folllow these steps"},{"acf_fc_layout":"instruction_row","text":"Assemble the assistent with the beater bowl and the cookie whisks.","time":""},{"acf_fc_layout":"instruction_row","text":"Mix flour, icing sugar, cardamom and salt, cut the butter into pieces and mix into the flour mixture. Whisk until the dough is crumbly. Pour in lemon juice and whisk a little more. Let the dough rest in the fridge for at least 30 minutes.","time":""},{"acf_fc_layout":"instruction_row","text":"Mix the almond paste with all ingredients for the filling. Taste with lemon, it should be quite sour. Paste and set aside.","time":""},{"acf_fc_layout":"instruction_row","text":"Mix blueberries with sugar and cornstarch, set aside.","time":""},{"acf_fc_layout":"instruction_row","text":"Set oven to 180 \u00b0C (356 \u00b0F) hot air.","time":""},{"acf_fc_layout":"instruction_row","text":"Roll out the dough on a baking sheet paper to a round piece, about 3 mm thick. Use a large plate as a template and cut. Spread out the filling, about 4 cm from the edge. Pour the blueberries on top of the filling. Fold the edges over the blueberries. Brush the edge with whisked egg and sprinkle with almond.","time":""},{"acf_fc_layout":"instruction_row","text":"Bake the galette in the middle of the oven for 25-30 minutes, until it has a nice color. Serve it lukewarm with vanilla ice cream or vanilla sauce.","time":""}],"recipe_featured_quote":{"quote":"","signature":false,"author":""}},"yoast_head":"\n