Just made the blueberry almond lemon cake. I would recommend using weights. I set my timer for 15 minutes and did not bother checking the cake, when I went to put the rest blueberries in the surface was already brown and set. Recommend watching and once the cake starts to set throw the blueberries in ~10 min? so they can sink a little. I still put them in but they just sat on top for the most part. I also covered it after the first 15 min of baking since at this point since it was pretty brown. Baked another 40 minutes and it was perfect. I did throw a bit more zest into the batter and the icing. Love lemon. Easy and tasty!
Yesterday, I made your Blueberry, Almond and Lemon Cake. It was simply divine. In fact, my instinct was that it was so delectable, it didn't need the frosting. After eating our first slice, my roommate & I both agreed that the cake without the frosting let's the flavors of fresh picked blueberries have the well-deserved spotlight. We both loved the texture of this cake, I will use Almond Flour again.
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Is it possible to substitite coconut flour for the almond flour? Our local grocer dis did stock almond flour.
I just made Blueberry, Almond and Lemon Cake to friends - small gathering to celebrate, belatedly, a 70th birthday. Total success!!
Would like to add it was easily prepared! Thank you for recipes.
Would like to add it was easily prepared! Thank you for recipes.
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You can't beat eggs to soft peaks, only egg whites. If you separate the eggs - not instructed in the recipe --when do you incorporate the yolks? Please issue correction because this looks worth making.
I'm puzzling over why you would mix rather than fold in egg (whites) that have been whipped to soft peaks, in any case. This very similar recipe has a different method for mixing the filling that makes more sense: first cream the butter and sugar, then mix in the whole eggs, nut paste, flour etc. http://www.greatbritishchefs.com/recipes/pistachio-bakewell-tart-recipe
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You can beat whole eggs to soft peaks, if you use a mixer and give it time. This is how I make sponge cake. I rarely bother beating the whites and folding in.
I love this description of the stages of the relationship. I grew up in New England with berries a-plenty, but now as an adult have been living in Paris for 12 years and have had a similar arch with figs and pomegranates. Severe obsession, followed by complacency, now rounded out to a balanced coexistence. Thank you Yotam!
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Mr. Ottolenghi's recipes are as imaginative as ever. As a great lover of nuts of all kinds, I wonder if cashes and walnuts would also go into his latest creation. A priori, i see no reason, why should they not.
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Since Yotam's childhood, they actually do grow some blueberries in Israel in the North. They are cost-prohibitive which explains why, after 12 years in TA, my first trip to the grocery store in VA was a sort of berry freak-out.
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@ The Real Virginian
Heartiest congratulations on your having freed yourself of the dietary constraints imposed by the Parchment Curtain.
Heartiest congratulations on your having freed yourself of the dietary constraints imposed by the Parchment Curtain.
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Please cut me a slice while I make the tea.
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We have been cooking one new recipe from Mr. Ottolenghi's books every week for years. Nothing has ever even been mediocre. Everything is great. I am absolutely comfortable cooking a previously untested recipe of his for a dinner party. I don't know how he does it, but YAY!
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LOVE Yotam Ottlolenghi - will try this recipe this weekend!
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St Yotam of Ottolenghi as he's known here. We love him in London
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Our gourmet club had an YO night when we were gratefully introduced to his cooking style. Soon we will have a vegetarian night using only his recipes. They are a refreshingly alternative to the tried and true chefs that we regularly employ.
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