Another recipe from my favorite chef and cookbook author, Yotam Ottolenghi. I love to make blueberry scones and almond scones and serve them with lemon curd. This recipe from Ottolenghi’s “Simple” is reminiscent of those flavor combinations. This cake makes a perfect light dessert and is even better for breakfast the next morning.
Blueberry, Almond and Lemon Cake
Published on March 3, 2020 | By surleplat |
- Cook Time
- 1/2 cup plus 2TBSP unsalted butter
- 1 cup sugar
- 2 lemons: 2 tsp zest, and 2TBSP fresh squeezed juice
- 1 tsp vanilla
- 3 large eggs, beaten
- 2/3 cup flour, sifted
- 1/2 tsp baking powder
- 1/8 tsp salt
- 3/4 cup plus 2 TBSP almond meal
- 7 oz blueberries
- 1/2 cup plus 1 TBSP confectioner's sugar
- Preheat oven to 375. Grease an 8 1/2 by 4 1/2" loaf pan and line the bottom of the pan with parchment.
- Place the butter, sugar, lemon zest, 1 TBSP of lemon juice and vanilla in a bowl, and beat on high speed for 3-4 minutes, until light in color and thick. Add the lightly beaten eggs a little at a time, scraping the bowl down from time to time.
- Add the flour, salt, baking powder and almond meal in three additions. Fold in 3/4 of the blueberries, scrape into the prepared pan and smooth out the top.
- Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 minutes until the cake is golden brown. Cover loosely with foil and continue to bake for 30 minutes until completely risen and cooked. Test by inserting a knife into the middle until it comes out clean.
- Remove from the oven and set aside in the pan to cool for 10 minutes. Remove cake from the pan and place on track to cool completely.
- For the icing: Mix 1 TBSP of lemon juice in a small bowl with the confectioners sugar and whisk until smooth. Pour over the cake and spread gently over the top. Enjoy!!
- Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
- Cook Time : 120 Min