Kitchen Stories: Almond Cake with Blueberries Sauce

White cake bathed in tasty and sweet blueberries sauce with a dark purple colour, given by this delicious fruit of the forest.
The blueberries are in the same family with cranberries. But, I think, that these berries are much tastier than their cousin.

work: 00h:30'

time: 01h:00'

easy: 2/5

Ingredients for the sauce 200g/ 7oz blueberries 2 tbsp sugar 1 tbsp corn flour ¼ tsp nutmeg 1 orange juice and zest ½ glass of water, water In a small saucepan boil all ingredients together until blueberries are tender and the sauce thickens for about 10 minutes.	Cake Ingredients (6 servings) 5 egg whites (at room temperature) ½ tsp cream of tartar ½ tsp salt 80g/ 2.5oz caster sugar 100g/ 3.5oz self raising flour 1 tbsp baking powder 80g/ 2.5oz ground almonds 1 orange, zest only 1 tsp vanilla extract	Instructions Boil the almonds for 2'-3' in boiling water, drain and add cold water. It makes them easy to peel.
Drain on paper towels…	… and grind. For more convenience we can use ready ground almonds.	We separate the egg whites from yolks…
… and beat to a firm meringue with the cream of tartar and the salt. Add stirring the sifted icing sugar.	Add the sifted flour and the baking powder. Stir gently with a spoon until the ingredients are well mixed.	Add the ground almonds…
… The orange zest and vanilla or almond essence.	Pour the mixture into buttered and floured mold 20cm/ 8" diameter. Bake in preheated oven at 170°C/ 340°F/Gas Mark 4 for 20'-25' on the bottom rack.	Remove cake from oven, cool and cover with blueberries sauce.