Monday, March 04, 2013

Birthday cake

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
5 eggs
Grated zest of 2 lemons
100ml lemon juice
120g blueberries

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.


Blogger Welshcakes Limoncello said...

Looks and sounds delicious.

1:17 pm  
Anonymous kinglear said...

Mr.Ottolenghi is the innest of in chefs. My youngest, who is 30 on Thursday, has arranged for me to give a party at one of his places. This has not only enhanced her own streetcred, but has just about emptied my bank account.....

7:37 am  
Blogger Winchester whisperer said...

Lucky her, KL! Should be good!

9:41 am  

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