This cake takes chewy, sweet coconut and blends it seamlessly with juicy blueberries, lemon zest and nutty almond flour. It’s moist and packed with flavor, yet surprisingly relaxed and everyday.
Author:Yotam Ottolenghi and Helen Goh
Prep Time:10 minutes
Cook Time:55 minutes
Total Time:1 hour 5 minutes
1 2/3 cups almond meal
2/3 cup unsweetened, shredded coconut
1 1/4 cups granulated sugar
1/2 cup + 1 tbsp all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
4 large eggs
3/4 cup + 2 tbsp unsalted butter, melted and cooled
1 1/2 tsp vanilla
finely grated zest of 2 lemons (about 2 tsp)
1 1/4 cups blueberries, fresh or frozen
1/4 cup sliced almonds
Preheat oven to 350 °F. Grease a 9″ round cake pan and line it with parchment paper, then set aside.
In a large mixing bowl, whisk together almond meal, coconut, sugar, flour, baking powder, and salt until no lumps remain.
In a medium-sized bowl, whisk eggs to break up yolks, then add melted butter, vanilla extract, and lemon zest and whisk until combined. Pour egg mixture into the dry ingredients and whisk to combine. Gently stir 1 cup of blueberries into the batter, then pour into prepared pan. Sprinkle remaining blueberries and sliced almonds over the top of the cake and bake for 50-55 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Watch the cake closely towards the end, it can go from loose and liquid in the center to overcooked very quickly.
Allow the cake to cool for 30 minutes, then run a knife around the edge of the cake to loosen it from the pan. Place a cutting board on top of the cake pan, invert the pan and board, then remove the pan and parchment paper from the bottom of the cake. Place a serving platter on top of the cake and invert the board and plate once more to get the cake right side up. Serve warm or at room temperature.
serves 8-10 | recipe from Sweet, by Yotam Ottolenghi and Helen Goh
the cake is very moist and keeps well for up to 3 days in an airtight container. It can also be frozen for up to a month.