Ingredients For the Dessert 100 g Blueberries 190 g Unsalted Butter 190 g Caster Sugar 1 Lemon (Zested) 4 Eggs 1 Pinch Sea Salt 45 g Plain Flour 190 g Ground Almonds ¼ tsp Baking Powder For the Icing 160 g Icing Sugar 1 Lemon (Squeezed) * Always check the ingredient labels for allgergen information Share this Recipe Facebook Twitter Pinterest WhatsApp
Lemon and Blueberry Teacakes by Dan Serves 12 Total 45 minutes Oven Temp 170 °C - 35 minutes Difficulty Super Easy Chef Yottam Ottolenghi and Helen Goh Cake Method Grease the moulds of a muffin tin with butter and dust with flour. Add the butter, sugar and lemon zest to a bowl and beat until light. Add the eggs and ground almonds in three batches until combined. Next add the flour, baking powder and salt. Then add the lemon juice from the lemon used earlier. Spoon the mixture into the moulds and then divide the blueberries between the cakes, making sure to push them down slightly so that they sink into the cake mix. Bake for 30-35 minutes until the edges are slightly golden. Remove from the oven and allow to cool for 10 minutes before gently tapping the cakes out onto a cooling rack so that they are sitting upside down. To make the icing, combine the icing sugar and lemon juice in a bowl and stir until it has a thick pouring consistency then spoon over the cakes.