Ottolenghi & Goh’s Coconut, Almond, and Blueberry Cake


Be sure to get this book for the baker on your Christmas list.

180g almond meal
60g finely shredded coconut
250g sugar
70g self-rising flour
1/2 tsp salt
4 large eggs
200g unsalted butter, melted and cooled
1 1/2 tsp vanilla
finely grated zest of 2 lemons (2 tsp)
200g fresh blueberries
20g slice almonds

Preheat oven to 350 degrees. Grease 9-inch round cake pan and line with parchment paper.

In a large bowl, place almond meal, coconut, sugar, flour, and salt.  Whisk to aerate and remove lumps.

Place the eggs in a separate bowl and whisk lightly.  Add the melted butter, vanilla, and lemon zest.  Whisk again until well combined.  Pour this into the dry mixture and whisk to combine.  Fold in 150g of the blueberries then pour the mixture into the prepared pan.  Sprinkle the last of the blueberries on top, along with the sliced almonds.  Bake for 50-55 minutes or until a skewer inserted in the the center comes out clean.

Set aside for 30 minutes before inverting cake out of pan. Remove parchment and place right side up on serving plate.  Serve warm or cooled.



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