BLUEBERRY & LEMON CAKE

SERVES 8–12

I love this cake served served with honey yoghurt or a dollop of thick cream.

350 g (12 oz) icing (confectioners’) sugar

90 g (3¼ oz) self-raising flour

180 g (6 oz/1¾ cups) almond meal

finely grated zest (no pith) of 2 lemons

7 egg whites

185 g (6½ oz) unsalted butter, melted

1½ tablespoons milk

160 g (5¾ oz) frozen blueberries

Preheat the oven to 180°C (350°F/Gas 4).

Lightly grease a 22 cm (8½ inch) round cake tin. Line the base and side of the tin with a double thickness of baking paper to extend 2 cm (¾ inch) above the side of tin.

Sift the icing sugar and flour through a fine sieve into a bowl. Stir in the almond meal and lemon zest until well combined.

In another bowl lightly whisk the egg whites for a few seconds until broken down. Add the egg whites, melted butter, milk and 100 g (3½ oz)of the frozen blueberries to the almond mixture. Stir until just combined.

Spread the cake mixture into the prepared cake tin. Scatter with the remaining blueberries, gently pressing them into the mixture.

Bake for 1 hour and 10 minutes or until a skewer inserted into the centre of the cake comes out clean. (Be careful not to overcook the cake or it will be too dry.)

Turn the cake out onto a wire rack to cool.