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Blueberry, Almond and Lemon Cake
From NY Times reader:
This is amazing but the recipe is not correct. I have the book and the measurements are different.
190 grams/2 cups Almond Meal
45 grams/ 1/4 cup plus 1 Tablespoon all purpose flour
1/4 cup lemon juice
I didn’t cover it for baking, hope this helps.
Ingredients
  • ½ cup (1 stick) plus 3 tablespoons/150 grams unsalted butter, at room temperature, plus extra for greasing the pan
  • 1 scant cup/190 grams granulated or superfine sugar (caster sugar)
  • 1 teaspoon lemon zest, plus 1 tablespoon lemon juice (or more juice as needed)
  • 1 teaspoon vanilla extract (vanilla essence)
  • 3 large eggs, beaten
  • ⅔ cup/90 grams all-purpose flour (plain flour), sifted
  • 1¼ teaspoons baking powder
  • ⅛ teaspoon salt
  • 1 cup/110 grams almond flour (ground almonds)
  • 1½ cups/200 grams fresh blueberries
  • ⅔ cup/70 grams confectioners’ sugar (icing sugar)
Note: Ingredients may have been altered from the original.
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