Ruby Bhogal served up a delicious almond sponge loaf cake with white chocolate cream and blueberry compote on Steph’s Packed Lunch.

The ingredients for the sponge are: 160g unsalted butter, room temperature, 150g caster sugar⁣ , 1tsp vanilla bean paste⁣ , 1.5tsp almond extract⁣ , 2 large free range eggs,
75g natural yoghurt , 75g ground almonds⁣ and 125g self-raising flour, sifted⁣.

For the blueberry compote⁣: 300g frozen or fresh blueberries and 15-20g caster sugar, depending on how sweet you want.

For the white chocolate cream⁣: 100g white chocolate, melted and cooled⁣ , 250ml double cream⁣ and 1tsp vanilla bean paste⁣.

See recipes by Ruby in her book titled: Baked Both Ways available from Amazon now.