Baking can be a challenge in the heat. But the lure of local berries and the idea of incorporating them into a very simple cake sounds like a great idea. Especially one like this can be eaten virtually any time of the day. That seems reason enough to want to run out and make this recipe immediately. And, of course, the second reason is that it’s from Yotam Ottolenghi, the Israeli chef who, with his Palestinian partner, Sami Tamimi, has been shaking up London’s culinary scene since 1999. He’s best known for his Vegetarian dishes
even though he is not a vegetarian himself. I’ve used Yotam’s recipes before and they are always wildly popular. (See what else we’ve written here about the man and his meals: http://chewingthefat.us.com/search/label/Yotam{7764cd352edcf19b608e75b52a560f8f0623df8defec59f0ed185161f2ba1413}20Ottolenghi) I have a strong feeling that this recipe will take off too. It’s a snap to make and it couldn’t taste more seasonal. It comes together in an hour and half and most of that time the cake is the oven. It’s perfect for a late morning snack, as dessert with lunch, at tea-time or after dinner with a cup of coffee. And, of course, there’s a great story about how Yotam discovered the wonderful world of berries.
even though he is not a vegetarian himself. I’ve used Yotam’s recipes before and they are always wildly popular. (See what else we’ve written here about the man and his meals: http://chewingthefat.us.com/search/label/Yotam{7764cd352edcf19b608e75b52a560f8f0623df8defec59f0ed185161f2ba1413}20Ottolenghi) I have a strong feeling that this recipe will take off too. It’s a snap to make and it couldn’t taste more seasonal. It comes together in an hour and half and most of that time the cake is the oven. It’s perfect for a late morning snack, as dessert with lunch, at tea-time or after dinner with a cup of coffee. And, of course, there’s a great story about how Yotam discovered the wonderful world of berries.

Recipe for Yotam Ottolenghi’s Splendid
Blueberry, Almond and Lemon Cake
Blueberry, Almond and Lemon Cake
Yields 8 servings. Takes 1 ½ hours to make. Cooling Time: ½ hour.
½ cup (1 stick) plus 3 tablespoons/150 grams unsalted butter, at room
temperature, plus extra for greasing the pan.
temperature, plus extra for greasing the pan.
1 scant cup/190 grams granulated or superfine sugar (caster sugar)
1 teaspoon lemon zest, plus 1 tablespoon lemon juice (or more juice as
needed)
needed)
1 teaspoon vanilla extract (vanilla essence)
3 large eggs, beaten
⅔ cup/90 grams
all-purpose flour (plain flour), sifted
all-purpose flour (plain flour), sifted
1 ¼ teaspoons baking powder
⅛ teaspoon
salt
salt
1 cup/110 grams almond flour (ground almonds)
1 ½ cups/200 grams fresh blueberries
⅔ cup/70 grams confectioners’ sugar (icing sugar)
1. Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or
8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling
and butter the paper. Set the pan aside.
8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling
and butter the paper. Set the pan aside.
2. Place butter, sugar, lemon zest and vanilla extract in the bowl of a
stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4
minutes, until light, then lower speed to medium. Add eggs in three additions,
scraping down the sides of the bowl a few times as necessary. The mix may split
a little but don’t worry: It’ll come back together once you add the dry
ingredients.
stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4
minutes, until light, then lower speed to medium. Add eggs in three additions,
scraping down the sides of the bowl a few times as necessary. The mix may split
a little but don’t worry: It’ll come back together once you add the dry
ingredients.
3. In a separate bowl, whisk together flour, baking powder, salt and almond
flour. With the stand mixer on low, add the dry ingredients in three additions,
mixing just until no white specks remain. Fold in about 3/4 of the blueberries
by hand, then scoop batter into the prepared loaf pan.
flour. With the stand mixer on low, add the dry ingredients in three additions,
mixing just until no white specks remain. Fold in about 3/4 of the blueberries
by hand, then scoop batter into the prepared loaf pan.

top of the cake. Return to the oven for another 15 to 20 minutes, until cake is
golden brown but still uncooked. Cover loosely with foil and continue to cook
for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan),
or until risen and cooked, and a knife inserted into the middle of the cake
comes out clean. Remove from oven and set aside in its pan to cool for 10
minutes before removing cake from pan and placing on a wire rack to cool
completely.

bowl and whisk together until smooth, adding a bit more juice if necessary,
just until the icing moves when you tilt the bowl. Pour over the cake and
gently spread out. The blueberries on the top of the cake may bleed into the
icing a little, but this will add to the look. Let icing set (about 30
minutes), slice and serve.