We are very fortunate during the blueberry season that Twelve Trees Farm deliver their organic blueberries to our workplace, so for our first team meeting of the year, we had to have a blueberry cake. This cake is very simple to make, extremely moist and tastes great. The cake can be made gluten free by substituting gluten free flour for the small amount of wheat flour used in the recipe.

The recipe is taken from Sweet by Yotam Ottolenghi and Helen Goh.

 

Ingredients

180 g ground almonds

250 g castor sugar

60 g desiccated coconut

70 g self raising flour (can substitute gluten free flour)

1/4 tsp salt

200 g unsalted butter, melted and then allowed to come to room temperature

4 large eggs at room temperature (340 g total weight without shells)

11/2 tsp vanilla extract

2 tsp grated lemon zest

200 g fresh blueberries

20 g flaked almonds

 

1. Preheat oven to 180°C (160°C for a fan forced oven). Brush a round 23 cm springform cake pan with melted butter and line the base and sides with baking paper.
2. Place the ground almonds, coconut, sugar, flour and salt in a large  mixing bowl and mix to aerate and remove any lumps.
3. Place the eggs in a separate bowl and whisk lightly. Continue to whisk while adding the butter, vanilla extract and lemon zest, until well combined.
4. Pour the wet mix into the dry mix and whisk to combine.
5. Fold in 150 g blueberries and pour the mixture into the cake pan.
6. Sprinkle the remaining blueberries and flaked almonds over the top of the cake mixture.
7. Bake for around 50-55 minutes or until a skewer inserted into the centre of the cake comes out clean.
8. Set aside the pan on a wire rack for 30 minutes before removing the cake from the pan.
9. Can be served either warm with cream or cold.

 

Tips

Watch the cake around 50 minutes cooking time – for my oven cooking time was about 65 minutes.

I used around 80 g blueberries and 40 g flaked almonds on the top of the cake.

I served the cake cold with a little sifted icing sugar over the top.