Ingredients
- Makes a 2lb loaf
- 250g ground almonds
- 225g caster sugar
- 1 tsp vanilla extract
- Zest of one lemon (from the lemon used in the syrup)
- 5 medium eggs, lightly whisked
- 125g punnet blueberries
- To serve, whipped cream (or my favourite Velvet Cloud Sheep’s Yoghurt)
- Lemon syrup topping:
- 1 lemon, juice only
- 50g caster sugar
Line a 2lb loaf tin with parchment paper. In a large bowl, combine the ground almonds, sugar, vanilla and lemon zest.
Add the eggs to the mixture, and using a wooden spoon, mix everything very well until you get a smooth mixture.
The blueberries get added to the cake as you pour the mixture into the lined loaf tin, so pour half the mixture into the tin, then cover with half the blueberries and then pour the rest of the mixture in and add the remaining blueberries, which will sink in to the cake mixture slightly.
Put the loaf tin in the oven at 180 degrees Celsius/gas 4 and bake for 40 minutes, then reduce the heat to 160 degrees Celsius/gas 3, and bake for another 15 minutes, or until a skewer comes out clean.
About 15 minutes before the cake comes out of the oven, make the syrup by putting the sugar and lemon juice in a small saucepan, bring to a simmer over a medium heat, and simmer for five minutes, until slightly syrupy.
Remove the loaf from the oven, prick the top with a fork, then pour the warm syrup over the hot loaf while it is still in the tin. Serve as a dessert, or with a cup of tea.
