Blueberry Almond Cake
Ottolenghi, he's one of my favourites. Although I find his recipes a bit "difficult" for the average food person like me, I get inspired by his ideas and then adjust the recipes to my own liking. I mean, his recipes make so much more sense than what I make out of it when I experiment but I have this thing when I read ingredients I don't recognize. I get confused and never try. So I experiment with easier versions.
I read this recipe for the first time in the NY Times Cooking website.
This is what I made out of it. A super delicious and moist cake. I love almond cakes in general and they come out so full of flavour (they never look impressive) and soft. Not spongy but soft enough.
1 Cup almond flour
1/2 Cup Wholegrain Flour
2/3 Coconut Sugar
150GR Grass-fed Butter (check for bright yellow colour)
1/2 Lemon Juice
Cream of tartar (or baking powder)
Fresh blueberries (you can use frozen as well)
- Preheat oven to 180°C.
- Beat the sugar, butter, lemon juice, and vanilla extract first and then add the eggs, one at a time.
- Mix the wholegrain and almond flour (+ cream of tartar) and add it to the rest of the mixture. Beat on low speed until incorporated.
- Add the fresh blueberries and stir with a spatula spoon.
- Bake for 50'-60' in total but do check after 30' and cover with foil for the last 20'.
I love this cake. If you make it and if you experiment with adding or changing ingredients please let me know! I'd like to see what you made of it.
Sending you some new 2018 love,