Name: Blueberry, almond and lemon cake
Yield: Serves eight
Ingredients: 90 g self-raising flour, sifted; 150 g unsalted butter, at room temperature, plus extra for greasing; 3 large eggs, beaten; 190 g caster sugar; 2 lemons: finely grate the zest to get 2 tsp, then juice to get 2 tbsp; 70 g icing sugar; 110 g ground almonds; 200 g blueberries; 1 tsp vanilla extract; ⅛ tsp salt

Preparation info

Serves
eight

Difficulty
Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

About

For all the tins, trays and moulds that can be used to great effect in baking, there’s nothing quite like a simple loaf cake to reassure one that all is okay with the world. This is timeless, easy and also keeps well, for 3 days, stored in an airtight container at room temperature.