BLUEBERRY, PISTACHIO & COCONUT CAKE

There is so much flavour on every level here: chewy, nutty, fruity, zesty, cakey goodness…

SERVES 8-10

PREPARATION TIME

25 minutes

COOKING TIME about 1 hour

● 3 medium eggs

● 150g caster sugar

● 1tsp vanilla bean paste

● 1tsp almond extract

● 1tsp lemon extract (alcohol-free)

● 50g desiccated coconut

● 175g unsalted butter, melted

● 175g plain flour

● 1tsp baking powder

● 4tbsp milk

● Generous handful pistachio nuts

● 200g blueberries

1 Preheat oven to 170°C (150°C fan) mark 31/2. Line a 900g loaf tin with a non-stick paper liner or baking parchment.

2 Put eggs, sugar, vanilla bean paste and almond and lemon extracts into a large mixing bowl and beat together until well combined. Add coconut and mix well, then stir in melted butter until incorporated. Add flour, baking powder and milk and mix until smooth. Finally, stir in pistachios, then gently fold in blueberries.

3 Pour the batter into the prepared loaf tin and bake for about 1hr, or until cooked through and a skewer or knife inserted into centre of cake comes out clean. Remove from oven, turn cake out of tin on to a wire rack and leave to cool. Serve in slices.