Yotam Ottolenghi's Coconut Almond and Blueberry Cake

Name: Yotam Ottolenghi's Coconut Almond and Blueberry Cake
Cuisine: European
Ingredients: 200g/ ¾ cups plus 2 tbsp. unsalted butter, melted, then set aside to come to room temperature, plus extra for greasing; 180g/ 1 2/3 cups ground almonds; 60g/ 2/3 cups desiccated coconut; 250g/1 ¼ cups caster sugar; 70g/ ½ cup plus 1 tbsp. self-rising flour; ¼ tsp salt; 4 large eggs; 1½ tsp vanilla extract; finely grated zest of 2 lemons (2 tsp); 200g/ 1-1/4 cups fresh blueberries; 20g/ ¼ cups sliced almonds

Instructions

This cake is about as versatile as you can get. For dessert, serve it warm and top it with Whipped Cream. For tea, eat it at room temperature. Or serve it in lieu of Coffee Cake at the breakfast table.

Updated at: Sun, 04 Feb 2024 14:43:07 GMT