Ottolenghi's Blueberry, Almond and Lemon Cake

Preheat the oven and grease a cake tin with unsalted butter.

In a bowl, cream together the unsalted butter and brown sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition.

Stir in the lemon zest, lemon juice, and vanilla extract.

Fold in the self-raising flour, ground almonds, and salt until just combined.

Gently fold in the blueberries.

Pour the batter into the prepared cake tin and smooth the top.

Bake until golden and a skewer inserted into the center comes out clean.

Allow to cool before dusting with icing sugar.

Equipment Needed

Spice Level: