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Blueberry, lemon and almond cake recipe

Blueberry, lemon and almond cake  - Yuki Sugiura
Blueberry, lemon and almond cake - Yuki Sugiura

A moist and aromatic cake of lemon and almonds, speckled with pretty blueberries.

SERVES

8

INGREDIENTS

  • 150g butter

  • 250g golden caster sugar

  • 2 eggs, room temperature, beaten

  • 175ml plain yogurt

  • finely grated zest of 1 lemon

  • 2 tbsp lemon juice

  • 150g plain flour, sifted

  • 100g ground almonds (preferably freshly ground)

  • 3 tsp baking powder

  • ½ tsp bicarbonate of soda

  • 200g blueberries

  • 35g flaked almonds

  • icing sugar, for dusting

METHOD

  1. Beat the butter and sugar until light and fluffy. Add the eggs a bit at a time, beating well after each addition.

  2. On a lower speed beat in the yogurt, zest and juice.

  3. Fold in the flour, ground almonds, baking powder and bicarbonate of soda.

  4. Scrape into a 23cm base-lined and buttered spring-form tin. Sprinkle the blueberries over the top and bake in an oven preheated to 180C/160C fan/gas mark 4 for 30 minutes.

  5. Sprinkle the top with flaked almonds and return to the oven for a further 15 minutes.

  6. The cake should be coming away from the sides of the tin and a skewer inserted into the middle should come out clean.

  7. Leave to cool for 15 minutes then carefully unclasp the tin and move the cake to a cooling-rack. It is very fragile so be careful. Once it's cool sift icing sugar over the top.