Lemon, blueberry and almond "teacakes" from Sweet (page 88) by Yotam Ottolenghi and Helen Goh

  • blueberries
  • lemons
  • icing sugar
  • caster sugar
  • eggs
  • butter
  • ground almonds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Smokeydoke on May 11, 2018

    I had problems getting them to unstick from the pan, so be generous with the butter and flour. The icing is forgiving and covers a lot of flaws. But, oh my, these are so delicious!

  • lilham on May 06, 2018

    Simple but so delicious.

  • stockholm28 on April 22, 2018

    Very nice and fairly quick to make. Love the lemon almond blueberry combination. Mine were a little overbaked around the edges, so next time will check a few minutes earlier.

  • koolMoD on March 09, 2018

    So easy and simple to make and so delicious. Tart and sweet cakes that are soft and moist. Will definitely make again.

  • pumpkinspice on February 27, 2018

    Tender, tasty and just the right balance of flavors and sweetness.

  • bwhip on January 26, 2018

    These are fantastic. Nice and lemony, and they just melt in your mouth. Delicious.

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