Thursday, July 5, 2018

Coconut, Almond and Blueberry Cake

This month at Cookbook Countdown, we are making Tea Time Treats! You are welcome to join us. Make any tea time treats, share and link your post with Cookbook Countdown.  Head over to Cookbook Countdown for more details. 

This is a super simple, fuss-free cake to make, no need of a stand mixer! Mix all the dry ingredients in one bowl, and the wet ingredients in another. Pour the combined wet ingredients into the dry ingredients, add some of the blueberries, stir to combine, and pour mixture into the baking pan. Scatter more blueberries over the top along with the flaked almonds, then bake. How easy is that!

I made half a recipe, reduced the sugar to 80gm, baked in a 7 inch pan for 40 minutes.

Cake is not too sweet, with tender moist crumbs. A slice is perfect with a cup of warm tea, for a lovely tea-time treat.

The full recipe can be found here

Coconut, Almond and Blueberry Cake
(Sweet by Yotam Ottolenghi and Helen Goh)
(my adaptation for half a recipe )
90gm ground almonds
30gm desiccated coconut
80gm caster sugar
35gm self-raising flour
2 large eggs
100gm salted butter, melted, then set aside to come to room temperature
3/4 tsp vanilla extract
finely grated zest of 1 lemon
100 gm frozen blueberries
10 gm flaked almonds

  1. Grease and line a 7inch round cake pan. Preheat oven to 180C.
  2. Place the almonds, coconut, sugar, flour and salt (a pinch, if using unsalted butter) in a large mixing bowl and whisk to aerate and remove the lumps.
  3. Place the eggs in a separate medium bowl and whisk lightly. Add the melted butter, vanilla extract and lemon zest and whisk again until well combined. Pour this into the dry mix and whisk to combine. Fold in 70gm blueberries, then pour the mixture into the tin. Sprinkle the last of the blueberries on top, along with the flaked almonds, and bake for 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Keep a close eye on it towards the end of cooking, the relatively large number of eggs in the mix means that it can go from still being a little bit liquid in the centre of being well cooked in just a few minutes.
  4. Set aside for 30 minutes before inverting out of the tin, removing the baking parchment and placing the cake the right way up on a serving plate. It can either be served warm with cream or set aside until cool.

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  1. I like fuss free and delicious recipes like this...the cake looks super, Joyce.

  2. I love blueberries, in cakes and this look beautiful!!

  3. Oh wow, so much berries and evenly distributed, great crumb texture! Yummy!