Coconut, almond and blueberry cake

 

It’s been a while since we had a cake recipe on the blog and this one is such a treat! I made it a few weeks ago for a school picnic and it disappeared in no time. The cake is lovely and moist with a delicious flavour, and is very easy to prepare.

 

 

The recipe is from Ottolenghi’s brilliant book of all things luscious and saccharine, “Sweet”. Although I wouldn’t call this a healthy recipe the cake actually contains a lot of my favourite wholesome ingredients – almonds, coconut, blueberries and lemon. I can see that it’s going to become one of my new favourites, despite it being very simple to put together and minimally decorated (if at all) it is one of the tastiest cakes I’ve enjoyed in a while.

 

 

The cake can be served warm as a dessert (add a splash of cream if you like) or cooled for tea. It definitely doesn’t need any icing as it’s so tasty as is but I added a dusting of icing sugar to decorate. I’m sure you’ll love it as much as I do!

 

 

COCONUT, ALMOND AND BLUEBERRY CAKE

  • 200g butter
  • 180g ground almonds
  • 60g desiccated coconut
  • 250g castor sugar
  • 70g self raising flour
  • 1.25ml (¼ tsp) salt
  • 4 large eggs
  • 7.5ml (1½ tsp) vanilla extract
  • 10ml (2 tsp) finely grated lemon zest
  • 200g fresh blueberries
  • 20g flaked almonds
  • icing sugar for dusting (optional)

1.) Melt the butter, then set aside to come to room temperature. Preheat the oven to 180ºC and grease and line a 23cm round cake tin.

2.) Place the almonds, coconut, sugar, flour and salt in a mixing bowl. Whisk to combine and remove any lumps. Place the eggs in a separate bowl and whisk lightly. Add the melted butter, vanilla and lemon zest and whisk to combine.

3.) Pour the wet ingredients into the dry ingredients and whisk to combine. Add three quarters of the blueberries to the mixture and fold in.

4.) Pour the mixture into the prepared cake tin. Sprinkle the remaining blueberries and flaked almonds on top. Bake the cake for 50 minutes or until an inserted skewer comes out clean. Allow the cake to cool for 30 minutes before removing from the tin. Dust with icing sugar and serve warm or cooled.

6 thoughts on “Coconut, almond and blueberry cake

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