180g ground almonds
60g desiccated coconut
250g castor sugar
70g self raising flour
4 ml salt
4 large eggs
200g butter, melted and allowed to cool to room temperature
3ml vanilla extract
finely grated zest of 2 lemons
200g fresh blueberries
20g flaked almonds
Grease and line a 23cm cake pan
Place the almonds, coconut, sugar, salt in a large mixing bowl and whisk it lightly to mix the ingredients and remove any lumps.
Ottolenghi suggest that you whisk the eggs well, then add the butter. I popped the eggs into the blender, gave them a quick wiz and added the butter and blended it to a creamy foam
Make a well in the dry ingredients and add the egg and butter mix, the vanilla and lemon zest. Stir to mix well.
Pour half the mixture into the cake pan, distribute half the blueberries evenly over the batter, add the rest of the batter and the remaining blueberries. Lastly sprinkle the flaked almonds on top.
Bake at 180°C for about 45 minutes. Test with a skewer. If the skewer is still wet, bake for a further few minutes. As the egg content is high the cake will firm up quite quickly at this stage.
Allow the cake to cool in the pan for 30 minutes, before removing it.
Serve warm or at room temperature