Coconut, almond and blueberry cake

Take the word ‘cake’ out of the title and this pretty much reads like a list of superfoods. This cake is simple, wonderfully moist and also versatile, as good warm for dessert with double cream as it is at room temperature when it’s time for tea.

SERVES 10-12 200g unsalted butter, melted, then set aside to come to room temperature, plus extra for greasing 180g ground almonds 60g desiccated coconut 250g caster sugar 70g self-raising flour ¼ tsp salt 4 large eggs 1½ tsp vanilla extract finely grated zest of 2 lemons (2 tsp) 200g fresh blueberries 20g flaked almonds ● Grease and line a 23cm round cake tin. Preheat the oven to 180C/160C fan/gas 4. ● Place the almonds, coconut, sugar, flour and salt in a mixing bowl and whisk to aerate and remove the lumps. ● Place the eggs in a separate medium bowl and whisk lightly. Add the melted butter, vanilla extract and lemon zest and whisk again until well combined. Pour this into the dry mix and whisk to combine. Fold in 150g of the blueberries, then pour the mixture into the tin. Sprinkle the last of the blueberries on top along with the flaked almonds and bake for 50-55 minutes, or until a skewer inserted in the centre of the cake comes out clean. Keep a close eye on it towards the end of cooking: the large number of eggs in the mix means that it can go from still being a little bit liquid in the centre to being well cooked in just a few minutes. ● Set aside for 30 minutes before inverting out of the tin, removing the baking parchment and placing the cake the right way up on a serving plate. It can either be served warm with cream or set aside until cool. ● This will keep for up to 3 days in an airtight container or wrapped in aluminium foil. It also freezes well for up to a month. ➤