Recipes

Coconut, almond and blueberry cake

This cake comes from the amazing book “Sweet” by Yotam Ottolenghi and Helen Goh. It is the first cake I baked from the book but I already know it is going on top of my “baking gems” list!

It is so easy make I read the recipe few extra times just to make sure I didn’t omit anything haha :) Also, the best part of this recipe is – all you need to make it (except the ingredients and tin) are two bowls, a whisk and a folding spatula. That’s it! Amazing, right? Hurry to make this cake and you will thank me later ;)
Finally a small note from my side – I think this cake will be great with all kind of “berries”. I am planning to make it soon again with raspberries too…will let you know how it turned out!

Coconut, almond and blueberry cake
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Ingredients
  1. 180g ground almonds
  2. 60g desiccated coconut
  3. 250g caster sugar
  4. 70g self-raising flour
  5. 1/4 tsp salt
  6. 4 large eggs
  7. 200g unsalted butter, melted at room temperature
  8. 1 + 1/2 tsp vanilla extract
  9. finely grated zest of 2 small lemons (2 tsp)
  10. 200g fresh blueberries
  11. 20g flaked almonds
Instructions
  1. Grease and line a 23cm round cake tin and preheat the oven to 180°C (top-bottom) or 160°C fan.*
  2. Place the almonds, coconut, sugar, flour and salt in a large mixing bowl and whisk to aerate and remove the lumps.
  3. Place the eggs in a separate medium bowl and whisk lightly. Add the melted butter, vanilla extract and lemon zest and whisk again until combined. Pour this into the dry mix and whisk to combine. Gently fold in 150g blueberries, then pour the mixture into the prepared tin. Sprinkle the last of the blueberries on top, along with the flaked almonds. Bake cake for 50 - 55 minutes or until a skewer inserted into the centre of the cake comes out clean.**
  4. Set aside for 30 minutes before removing from the tin and pacing the cake on the serving plate. Serve warm with cream or yoghurt (my preference!) or set aside until cool.
Notes
  1. *I recommend baking it with top-bottom settings as in my opinion due to relatively large amount of eggs and sugar in the mix, the cake turns dark pretty fast when baked with fan settings.
  2. **Keep a close eye on it towards the end of baking as the large number of eggs in the mix means it can go from still being a little bit liquid in the centre to being well cooked in just a few minutes.
Windmill Dreams http://windmilldreams.com/

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