I made a lemon and blueberry cake for a birthday party on Saturday. The ground almonds made it beautifully moist. Here's the recipe (from Ottolenghi):
280g unsalted butter
65g plain flour
280g ground almonds
280g caster sugar
Grated zest of 2 lemons
100ml lemon juice
Icing: 50ml lemon juice & 150g icing sugat
Preheat oven to 170C. Butter cake tin.
Mix flour & ground almonds and set aside.
Cream butter and sugar until white and fluffy.
Beat eggs and gradually add to the butter and sugar mixture, adding some of the flour mixture if it starts to separate.
Gently fold in the flour and almond mixture, followed by the lemon zest, juice and blueberries, making sure the blueberries stay whole.
Pour into the cake tin and bake for 35-40 minutes, until a skewer comes out clean.
Cool completely on a rack.
to make the glaze, whisk together the icing sugar and lemon juice and drizzle it over the cake.