Coconut, Almond and Blueberry Cake
A versatile almond cake with coconut, blueberries and almonds, perfect for breakfast, tea time or dessert.
By Mise En Place Team
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 65 minutes
Servings: 11
Tags: Cake, Dessert, Easy, Vegetarian
Ingredients
- 200 g Butter
- 180 g Ground almonds
- 60 g Desiccated coconut
- 250 g Caster sugar
- 70 g Flour (Type 405 or self-raising flour)
- 0.25 tsp Salt
- 4 piece Large eggs
- 1.5 tsp Vanilla extract
- 2 tsp Finely grated lemon zest
- 200 g Fresh blueberries
- 20 g Flaked almonds
Instructions
- 1. Grease and line a 23cm springform or round cake tin with baking paper. Preheat the oven to 180°C (conventional) or 160°C (fan).
- 2. Place the almonds, coconut, sugar, flour and salt into a mixing bowl and whisk to aerate and remove any lumps.
- 3. Place the eggs into 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 mixture and stir to combine. Fold through 150g of the blueberries then pour the mixture into the tin. Sprinkle the remaining blueberries along with the flaked almonds on top and bake for 50-55 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 the baking time: the large number of eggs in the mixture means it can go from still a little liquid in the middle to well baked within a matter of minutes.
- 4. Allow to cool for 30 minutes before turning out of the tin, removing the baking paper and placing the cake the right way up on a serving plate. It can either be served warm with cream or set aside to cool.
- 5. It will keep for up to 3 days in an airtight container or wrapped in foil. It also freezes well for up to a month.