Lemon, Blueberry and almond teacake - OTTOLENGHI - THE BAKING GERMAN

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is often more affordable and gluten-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

blueberries

🥗Healthier: raspberries

💰Cheaper: frozen blueberries

Frozen blueberries are typically less expensive and still nutritious.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Brown sugar is often more affordable and adds a different flavor.

Preheat the oven to 160 degrees Celsius with the fan on.

Scale up all of the ingredients: place butter, sugar, and lemon zest into the mixing bowl.

Sift together flour, baking powder, and salt, and set aside.

Add ground almonds, eggs, and lemon juice into the mixing bowl.

Mix the butter, sugar, and lemon zest on medium speed until light.

Add the eggs and ground almonds in three alternating batches.

Reduce the mixer speed to low and add the sifted flour mixture.

Spoon the cake batter into the prepared cake tins, which are brushed with butter and sprinkled with flour.

Divide 100 grams of blueberries between the cakes, pushing them slightly into the batter.

Bake for about 30 to 35 minutes until the edges are slightly colored and a cake skewer inserted in the middle comes out clean.

Let the cakes cool in the tins for about 10 minutes before demolding them.

Allow the cakes to cool completely.

For the icing, mix icing sugar with lemon juice and a tiny bit of glucose to a thick consistency.

Pipe the icing on top of the cake or spoon it on.

Place remaining blueberries on top of the cake, about three per cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens