Blueberry, Almond and Lemon Cake
80%
2
By cooking.nytimes.com
Blueberry, Almond and Lemon Cake
Instructions
Cook:1h 30min
Updated at: Thu, 21 Nov 2024 21:04:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories429.4 kcal (21%)
Total Fat24.6 g (35%)
Carbs47.4 g (18%)
Sugars36 g (40%)
Protein7 g (14%)
Sodium142.2 mg (7%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
½ cupunsalted butter
at room temperature, plus extra for greasing the pan
1 scant cupgranulated sugar
or superfine, caster sugar
1 teaspoonlemon zest
1 tablespoonlemon juice
or more juice as needed
1 teaspoonvanilla extract
vanilla essence
3eggs
large, beaten
⅔ cupall-purpose flour
plain flour, sifted
1 ¼ teaspoonsbaking powder
⅛ teaspoonsalt
1 cupalmond flour
ground almonds
1 ½ cupsfresh blueberries
⅔ cupconfectioners’ sugar
icing sugar
Instructions
View on cooking.nytimes.com
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Notes
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