- 3 large eggs, at room temperature
- ½ cup sugar
- 2 Tbsp oil
- zest of 1 lemon (about 2 tsp)
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
- 2¼ cups super-fine almond flour
- 1 Tbsp potato starch, plus more for dusting the berries
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1¼ cup blueberries, fresh or frozen
- 1 Tbsp raw sugar (optional)
1. Preheat the oven to 175°C. Generously grease and line a 22cm round or square cake tin with baking paper.
2. In a standmixer fitted with the whisk attachment, or in a large bowl using a whisk or handheld mixer, beat together the eggs and sugar until doubled in size and pale yellow, about 5-6 minutes.
3. To the egg mixture, add the oil, lemon zest, lemon juice, vanilla, and almond extract if using. Whisk together until just combined, being careful not to deflate the egg mixture too much.
4. To the centre of the bowl, add the almond flour, potato starch, baking powder, baking soda, and salt. Gently fold the mixture until the dry ingredients are fully incorporated into the wet ingredients. Toss the blueberries in a spoonful of starch, and add 1 cup of the berries to the batter. Gently fold and combine.
5. Transfer the batter to the lined and greased tin. Top the cake with the remaining ¼ cup of berries. Sprinkle the top of the cake with raw sugar if using.
6. Bake for 30-35 minutes, or until it looks evenly golden brown and set on top, and a cake tester comes out clean. Allow the cake to fully cool before serving. This cake is best served the same day it is prepared, but can be made one day in advance if needed. Top with whipped cream before serving if desired.
Recipe by Sonya Sanford for The Nosher, myjewishlearning.com/the-nosher
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