Blueberry, almond and lemon cake from Essential Ottolenghi: A Collection (page 276) by Yotam Ottolenghi

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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

  • Eat Your Books

    Errata: the UK recipe uses self-raising flour which means the US recipe should include baking powder. Add 1.25 tsp for 2/3 cup flour.

  • anya_sf on September 04, 2020

    Very moist cake, quite sweet, but balanced by the lemon. The blueberries that were stirred into the batter mostly sank to the bottom, so it was good some were sprinkled on top. King Arthur self-rising flour worked (with salt omitted). Family liked this a lot.

  • kitchen_chick on August 09, 2020

    Wow. I missed the errata about the baking powder, but my cake rose nicely without the baking powder. Not sure what’s with that. I did reduce the sugar to 160g because I prefer less sweet desserts, and I omitted the glaze because it’d be too sweet for me. Still completely delicious by my taste preferences. Would be great with tea. Baked up super tender and light and moist. I did toss the blueberries in a bit of the flour-almond flour mixture to reduce sinkage.

  • Ro_ on July 04, 2020

    Loved the flavours of this cake. The only issue was that I think I added a few too many blueberries, and these all sunk to the bottom make it very soggy and loose so somewhat difficult to get out of the tin and cut well. I think next time I'd use fewer blueberries and/or coat them in flour to try to keep them more buoyant.

  • SugarTreeBaking on May 20, 2020

    Oh my! I missed the errata mentioning the missing baking powder. Without it, I have a flat loaf with little rise and not much texture.

  • stockholm28 on April 27, 2020

    Very good flavor and nice and moist. I like how some of the blueberries are added part way into baking. There is a very similar recipe in ”Sweet” for lemon blueberry almond teacakes and I prefer that recipe.

  • joneshayley on April 23, 2020

    Really easy and delicious cake.

  • Astrid5555 on September 12, 2019

    Delicious, even with skin-on coarsely ground almonds, which was all I had on hand. Usually I do not like icing on loaf cakes, but as already mentioned this one made the cake even more lemony. Very quick to make, too.

  • FJT on May 13, 2019

    This cake tastes lovely. Mine was a bit chewy, probably because the only ground almonds I could find were ground with their skins on and were very coarsely ground. Will definitely make again when I can find some better ground almonds!

  • etcjm on February 05, 2019

    Lovely. Please do the icing, it adds extra lemonyness. I used frozen blueberries, since they are always there for overnight oats. Added about 20 minutes to the cooking time. I will do with fresh next time, because I think both the texture and keeping quality was hindered because of using frozen, hence it's not brilliant on day 2 but still edible. Very easy and no doubt will be get knocked together on a regular basis, great for elevenses at work and packed lunch!

  • JennyHay on December 27, 2018

    I have many good blueberry and lemon cake recipes but this one is a standout. Superb.

  • bwhip on October 27, 2018

    This cake turned out great for us. A lovely combination of sweetness and lemony flavor. Unusual method - baking at 400 degrees, and after 15 minutes you put more blueberries on top of the cake (which makes a lot of sense, so they don't all sink to bottom). The temperature gives the cake a nice brown and crispy perimeter. Delicious.

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