Recipe: Blueberry, Almond & Lemon Cake

"This is a super-easy-to-make, moist almond cake full of blueberries - delicious on its own and even better with a spoonful of Greek yogurt," writes Mercy Fenton in her weekly column.

"You can also coat it in a Greek yogurt topping if you wish (but it might not be to everyone’s taste, so you might prefer to keep it separate)."

Ingredients

400gr ground almonds

½ tsp salt

1 tsp baking powder

½ tsp baking soda

120ml sunflower oil

70ml maple syrup

50ml golden syrup

1tsp vanilla essence

2 lemons - grated and zested

40gr rice flour

3 large free range eggs

150gr blueberries

Method:

• Preheat the oven to 180C.
• Line the base of an 8 inch spring form tin with a disk of parchment paper and oil the sides.
• Combine almonds, rice flour, baking powder, and baking soda in a large bowl.
• Heat the oil and honey in a saucepan on a very low heat.
• Add the vanilla, lemon zest and 180ml juice to the oil mixture.
• Combine the two mixes and beat in the eggs.
• Fold in the blueberries.
• Scrape into the prepared tin.
• Place in the oven and bake for 35 to 40 minutes.
• Once baked, allow to cool in the tin.
• To serve, add some toasted slivered almonds and dust with icing sugar.

Greek yogurt topping

Ingredients

250gr thick Greek yogurt

2tbsp maple syrup

1 tsp vanilla

20ml lemon juice

Method:

• Mix together and spread over the cake.