Ingredients For the Dessert 3 Eggs 110 g Ground Almonds 90 g Plain Flour 200 g Blueberries 1 Lemon (Zested) 1 Pinch Sea Salt 1.25 tsp Baking Powder 150 g Unsalted Butter (Cubed) 1 tsp Vanilla Extract 190 g Caster Sugar For the Icing 70 g Icing Sugar * Always check the ingredient labels for allgergen information Share this Recipe Facebook Twitter Pinterest WhatsApp
Blueberry, Almond & Lemon Cake by Dan Serves 8 Total 1 hour 10 minutes Oven Temp 190 °C - 1 hour Difficulty Super Easy Chef Yotam Ottolenghi Method Cream together the butter, lemon zest, sugar, salt and vanilla extract. Then add the eggs one at a time and combine. Add the flour, ground almonds, baking powder and mix until just combined. Stir in 150g of blueberries. Scoop the batter into a lined loaf tin and bake for 15 minutes. Then sprinkle the remaining blueberries on top and bake for another 15 to 20 minutes or until the cake is golden brown but still uncooked. Cover loosely with foil and continue to bake for another 25 to 30 minutes or until risen and cooked. Remove from the oven and allow to cool in the tin. When the cake is cool, make the icing by adding lemon juice and icing sugar to a bowl and mixing together until smooth. Pour over the cake and gently spread out.