Ottolenghi’s Almond, Lemon, Blueberry Cake

Ingredients:-

150g unsalted butter (room temperature)
2 lemons Grate the zest and then juice (2 tablespoons)
3 large eggs
pinch of salt
200g blueberries
190g caster sugar
1 tsp vanilla extract
90g S.R. flour, sifted
110g ground almonds
70g icing sugar

Preheat the oven to 180C fan. Grease and line a loaf tin and set aside.
Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in a bowl and beat, either by hand or by food mixer. Add the eggs, in small additions. Add the flour, salt and almonds in three additions. Fold in 150g Blueberries, pour into prepared loaf tin.

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. Cover loosely with foil and continue to bake for another 25 minutes.

Meanwhile with the remaining lemon juice and icing sugar, make the icing.

Once the cake is out of the oven, allow it to cool in its tin for a while and then remove (making sure it doesn’t break :-), pierce holes with a cocktail stick and drizzle in icing.