Quick Dessert

Yotam Ottolenghi’s blueberry, almond and lemon cake

Name: Yotam Ottolenghi's blueberry, almond and lemon cake recipe
Yield: 8
Ingredients: 150g unsalted butter, at room temperature, plus extra for greasing; 190g caster sugar; 2 lemons: finely grate the zest to get 2 tsp, then juice to get 2 tbs; 1 tsp Vanilla Extract; 3 large eggs, beaten; 90g self-raising flour, sifted; 1/8 tsp salt; 110g almond meal; 200g blueberries; 70g icing sugar

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156

by Yotam Ottolenghi

Nov 01, 2018

“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” – Yotam Ottolenghi. This is an edited extract from Ottolenghi SIMPLE (Penguin Random House, RRP $49.99). You'll need an 11 x 21cm loaf pan for this recipe.

150g unsalted butter, at room temperature, plus extra for greasing
190g caster sugar
2 lemons: finely grate the zest to get 2 tsp, then juice to get 2 tbs
1 tsp Woolworths Vanilla Extract
3 large eggs, beaten
90g self-raising flour, sifted
1/8 tsp salt
110g almond meal
200g blueberries
70g icing sugar

Method

1.

Preheat the oven to 180°C (fan-forced). Grease an 11 x 21cm loaf pan and line with baking paper. Set aside.
2.

Place the butter, sugar, lemon zest, 1 tbs lemon juice and vanilla in a stand mixer fitted with the paddle attachment. Beat on high speed for 3-4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the side of the bowl. The mix may split a little, but don’t worry, it’ll come back together. Add the flour, salt and almond meal in three additions. Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf pan.
3.

Bake for 15 minutes, then sprinkle the remaining 50g blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked.
4.

Cover loosely with foil and continue to bake for 25-30 minutes, until risen and cooked. Test by inserting the tip of a sharp knife into the middle: it’s ready if it comes out clean. Remove from the oven and set aside, in its pan, to cool for 10 minutes, then remove from the pan and place on a wire rack to cool completely.
5.

Meanwhile, make the icing. Put the remaining 1 tbs lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on top of the cake will bleed into the icing a little, but don’t worry, this will add to the look.