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Yotam Ottolenghi's Coconut, Almond and Blueberry Cake
If you’ve ever felt guilty over sweets, don’t do that here. Coconut is highly nutritious and good for the heart. Like Blueberries, it’s full of antioxidants. The Blueberry has 10 health benefits including helping brain function and improved memory. Almonds reduce blood pressure and lower cholesterol.  But this is cake after all, and Ottolenghi praised it as “simple, wonderfully moist and also versatile. It’s as good warm for dessert with double cream as it is at room temperature when it’s time for tea”.
Ingredients
  • 200g/ ¾ cups plus 2 tbsp. unsalted butter melted, then set aside to come to room temperature, plus extra for greasing
  • 180g/ 1 ⅔ cups ground almonds
  • 60g/ ⅔ cups desiccated coconut
  • 250g/1 ¼ cups caster sugar
  • 70g/ ½ cup plus 1 tbsp. self-rising flour
  • ¼ tsp salt
  • 4 large eggs
  • 1½ tsp vanilla extract
  • finely grated zest of 2 lemons (2 tsp)
  • 200g/ 1-¼ cups fresh blueberries
  • 20g/ ¼ cups sliced almonds
Steps
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