Blueberry, Lemon & Almond Cake

You might have seen some similar pictures on Instagram quite a while ago - now I finally got around to editing all the pictures of the cake I made back then. I feel a bit sorry to say that I didn’t actually come up with the recipe, but adapted this one right here.
I’m happy to tell you that it tasted amazing, though! It was quite filling (lots of almonds), but SO good!

Anyway, here’s my adapted recipe - go ahead and make it! :)

Cake4 cups (400 g) ground almonds
1/2 tsp salt
2 tsp baking powder
1/2 cup (120 ml) rapeseed oil
1/2 cup (120 ml) honey or maple syrup
2 small organic lemons
3 large eggs (replace with chia seeds* if you are vegan)
2 cups (300 g) blueberries (save half for topping)

Glazing1 cup/240 ml (250 g) Greek yogurt, drained (use vegan cream cheese if you are vegan)
2 tbsp honey or maple syrup
1 tsp vanilla extract

Preheat oven to 350°F / 180°C. Combine ground almonds, salt, and baking powder in a large bowl and set aside. Heat oil and honey in a sauce pan on very low heat until combined. Grate the zest from the 2 lemons and add it to the honey/oil batter. Divide them in half and squeeze the juice from three of the halves into the mixture, saving one half for the glazing. Add the batter to the bowl with the dry ingredients. Beat the eggs and then fold them into the batter together with 1 cup of the blueberries. Stir gently around with a wooden spoon until combined. Grease a 8-inch spring form cake tin, and add the batter to it.

Bake for about 40-50 minutes (depending on size of the pan and oven), or until golden on the outside and baked all way through (you can cover the cake with tin foil during the last 15 minutes of the baking time, if it starts looking burned). Remove from oven and let cool for at least 30 minutes before removing the sides. Meanwhile, start making the glazing. Drain yogurt in a milk cloth or coffee filter for about 10 minutes. This is to make the yogurt less runny. Discard the water and combine the thick yogurt with honey vanilla extract and the juice from the remaining lemon half. Leave to chill in the fridge. When the cake has cooled completely, cover it with glazing, top with the remaining blueberries and serve. You could also just serve the cake with blueberries and yogurt on the side.

* You can replace three eggs with 3 tbsp chia seeds and 9 tbsp water that you combine and let sit for 15 minutes.

Enjoy!

P.S. Just a reminder that the private view of my exhibition is tomorrow, if you’re in London and want to come. Would love to see you!