For baking inspiration ‘Sweet’ written by Ottolenghi and Helen Goh is a wonderful source.The coconut cake with blueberries and almonds is awesome.Grease a springform of 23 cm with butter and cover with baking paper. Mix 180 grams of almond flour, 60 grams of grated coconut, 250 grams of sugar, 70 grams of self raising flour and a pinch of salt. Add 200 grams of melted butter, 4 eggs, some vanilla extract or powder and the zeste of 2 lemons. Mix everything thoroughly. Put 150 grams of blueberries in the dough. Spread in the springform.Finish with 50 grams of blueberries and 20 grams of almond flakes.Bake in the oven at 160° for 55 mins. Cover if the surface becomes too dark.Cool down for at least 30 mins. Serve warm or at room temperature. A warm fruit sauce and some sauer cream are optional. 😋
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What wonderful texture in this sweetie!