Yotam Ottolenghi's Coconut Almond and Blueberry Cake Recipe | Samsung Food App

Name: Yotam Ottolenghi's Coconut Almond and Blueberry Cake Recipe | Samsung Food App
Ingredients: 200g/ ¾ cups plus 2 tbsp. unsalted butter, melted, then set aside to come to room temperature, plus extra for greasing; 180g/ 1 2/3 cups ground almonds; 60g/ 2/3 cups desiccated coconut; 250g/1 ¼ cups caster sugar; 70g/ ½ cup plus 1 tbsp. self-rising flour; ¼ tsp salt; 4 large eggs; 1½ tsp vanilla extract; finely grated zest of 2 lemons (2 tsp); 200g/ 1-1/4 cups fresh blueberries; 20g/ ¼ cups sliced almonds

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This cake is about as versatile as you can get. For dessert, serve it warm and top it with Whipped Cream. For tea, eat it at room temperature. Or serve it in lieu of Coffee Cake at the breakfast...

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Ingredients

200g/ ¾ cups plus 2 tbsp. unsalted butter, melted, then set aside to come to room temperature, plus extra for greasing
180g/ 1 2/3 cups ground almonds
60g/ 2/3 cups desiccated coconut
250g/1 ¼ cups caster sugar
70g/ ½ cup plus 1 tbsp. self-rising flour
¼ tsp salt
4 large eggs
1½ tsp vanilla extract
finely grated zest of 2 lemons (2 tsp)
200g/ 1-1/4 cups fresh blueberries
20g/ ¼ cups sliced almonds