A favourite recipe from Yotam Ottolenghi’s ” Simple”.
Ingredients
- 150 g unsalted butter at room temperature, plus extra for greasing
- 190 g 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
- 90 g self raising flour sifted
- ⅛ tsp salt
- 110 g ground almonds
- 200 g blueberries
- 70 g icing sugar
Servings:
Instructions
- Preheat the oven to 180°C fan. Grease and line a loaf tin 11 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 the blueberries, by hand, and pour into the prepared loaf tin.
- Bake for 30 minutes until the cake is golden-brown but still uncooked. Cover loosely with tin foil 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
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