Blueberry, Almond & Lemon Cake

p. 276

Not what one might normally think of as an Asian dessert but when I was asked by friends to bring an Ottolenghi sweet treat for a celebratory Chinese New Year Lunch, with blueberries plentiful & in season this was my choice. Lemony touch was perfect after a fabulous range of delicious Chinese mains. Almond meal makes this cake moist and rich. Easily enough for 10. Cooking was a bit tricky, it did take at least 10 mins longer than the recipe but could be because I opened a few times to check on the roasting beetroots for the next post (my aim is to use the oven as much as possible when on).

Happy New Year!

gong xǐ fā cái!