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Yotam Ottolenghi's Coconut, Almond and Blueberry Cake
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
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