Ottolenghi's simply sweet: Blueberry, almond and lemon cake
For all the tins, trays and moulds that can be used to great effect in baking, there’s nothing quite like a simple loaf cake to reassure one that all is OK with the world. This is timeless, easy and also keeps well, for 3 days, stored in an airtight container at room temperature.
I first saw this recipe for the Blueberry, Almond and Lemon Cake above in the New York Times Online Cooking Column.
I served it this morning when a friend came over for coffee. We both agreed it’s a keeper!
The recipe comes from Yotam Ottolenghi, a well known Israeli-British chef, restaurant owner, and food writer.
With blueberries in season, now is the perfect time to try out this delicious cake you will enjoy equally for breakfast, brunch, afternoon tea, or dessert after dinner.
Find the time to read this article written by Yotam Ottolenghi which explains how he fell in love with berries and how it inspired him to create wonderful desserts such as this Blueberry, Almond, and Lemon Cake. Here is the link…
Ingredients:
Instructions:
I first saw this recipe for the Blueberry, Almond and Lemon Cake above in the New York Times Online Cooking Column.
I served it this morning when a friend came over for coffee. We both agreed it’s a keeper!
The recipe comes from Yotam Ottolenghi, a well known Israeli-British chef, restaurant owner, and food writer.
With blueberries in season, now is the perfect time to try out this delicious cake you will enjoy equally for breakfast, brunch, afternoon tea, or dessert after dinner.
Find the time to read this article written by Yotam Ottolenghi which explains how he fell in love with berries and how it inspired him to create wonderful desserts such as this Blueberry, Almond, and Lemon Cake. Here is the link…
Ingredients:
- 150g unsalted butter, at room temperature, plus extra for greasing
- 190g caster sugar
- 2 lemons: finely grate the zest to get 2 tsp, then juice to get 2 tbsp
- 1 tsp vanilla extract
- 3 large eggs, beaten
- 90g self-raising flour, sifted
- ⅛ tsp salt
- 110g ground almonds
- 200g blueberries
- 70g icing sugar
Instructions:
- Preheat the oven to 180C fan (200C/gas 6). Grease and line a loaf tin 11cm x 21cm, and set aside.
- Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on a high speed for 3-4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but don’t worry: it’ll come back together. Add the flour, salt and almonds in three additions. Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf tin.
- Bake for 15 minutes, then sprinkle the remaining 50g of blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. Cover loosely with tinfoil and continue to bake for 25-30 minutes, until risen and cooked. Test by inserting a knife into the middle: it’s ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely.
- Meanwhile, make the icing. Put the remaining tablespoon of lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on the top of the cake will bleed into the icing a little, but don’t worry, this will add to the look.
