Suddenly it’s a scorcher of a week in the middle of April, enough to get me in the mood to bake a summery pud. I just acquired a copy of Ottolenghi’s Sweet, and it’s from flicking through his book that I got the idea for this cake. I adapted it from his ‘Coconut, Almond and Blueberry Cake’, but made it dairy and gluten free in a bid to make it more accessible a cake to my friends. If you don’t want it to be dairy free, do swap out the spread for butter – it will taste richer in the cake, or swap out 70g of the almonds for plain flour if you would like a lighter cake. I’m always a bit of a fan of stodge, there’s something nice about the pairing of it with the juicy berries and a warm summer’s evening.
250g ground almonds
60g desiccated coconut
250g caster sugar
1 1/2 tbsp cornflour/rice flour
1 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp salt
2 tsp vanilla extract
200g melted dairy-free spread, cooled to room temp
Zest of two lemons/1/2 tsp lemon extract
25g flaked almonds
Preheat your oven to 180˚C/160˚C Fan/Gas Mark 4. Grease and line a 23cm tin.
In a large bowl, whisk all the dry ingredients together with 150g of the blueberries.
Whisk your eggs and add the melted spread, lemon and vanilla. Pour this wet mix into the bowl with the dry and fold through until there are no lumps.
Transfer to your cake tin and sprinkle the rest of your blueberries on, as well as the flaked almonds. Bake for 55-60 mins, checking that the cake is cooked through.
Cool for 20-30 mins in the tin then transfer to a wire rack and serve!
This cake would be excellent warm with custard, or served room temp with some lemon curd, clotted cream and a cup of tea, do let me know if you make it!
Love Sian xx
(Credit to Yotam Ottolenghi and Helen Goh for the original recipe this has been adapted from)