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MarilynFL

Lemon, Blueberry and Almond Teacakes from SWEET by Yotam Ottolenghi and Helen Goh

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Joined: Dec 12, 2005

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Posted to Thread #30095 at 11:05 pm on Jan 21, 2018

3/4 C + 1.5 TBL (190 grams) butter plus more for greasing pan
3/4 C + 3.5 TBL (190 grams) sugar (I scooped 1 cup and removed a scant TBL)
1 tsp lemon zest
4 eggs
2 C (190 grams) almond meal
1/4 C + 1 TBL (45 grams) flour plus more for dusting
1/4 tsp baking powder
1/8 tsp salt
1/4 C lemon juice
2/3 C fresh blueberries + 36 more for topping (or whatever you have)

Icing:
1 1/3 C (160 g) confectioners’s sugar
2 1/2 TBL lemon juice

Preheat to 350 degrees. Grease 12-count muffin tin lightly with butter and dust with flour.

Beat butter, sugar and zest until light and fluffy. Add eggs one at a time, alternating with almond meal.

Sift flour, baking powder, salt, turn mixer to low and add flour mix.
Add lemon juice until blended.

Scoop into 12 pans and then divide the 2/3 C blueberries among the cakes, pushing them down into the batter. I actually split up the 2/3 C into piles of 12 to get the same amount in each cake. I think I ended up with 6 blueberries per cake.

Bake 30-35 minutes or until edges are brown and middle tests clean. I put mine on for 35 minutes, but they were done in 29 minutes. They bake perfectly flat. Let cool upright for 10 minutes, then run a thin, thin knife (I used my Vitamix scraper) around each one and tip out to cooling rack. Only one stuck and that still came out whole with a little more coaxing.

Serve top-side facing down with a drizzle of icing and 3 blueberries per cake.

The ONLY thing I noticed was my icing was ivory, as to be expected with a lemon yellow liquid and white powder. The photo in the book has pure white icing. I don’t understand that at all.

Enjoy.

PS: While the recipe book doesn't state this, I think the 45 grams of flour could easily be substituted with a gluten-free blend of flour. But I haven't any GF mix to test this idea with. Just keep it in mind.

PPS: I ended up using 2 small Meyer lemons and 1 full-size lemon for all the juice needed.

PPPS: I only has 2/3 C of fresh blueberries left (after SK's disaster) and wanted 12 for the top. So I added 12 frozen blueberries to the batter batch. I couldn't tell which was fresh or frozen when I ate the cake. However, using all frozen might change baking time or bleed into the batter.

PPPPS: You can see how adorable his cakes turn out by using the Look Inside feature at Amazon. My icing looked NOTHING like his.

Link: https://www.amazon.com/Sweet-Desserts-Londons-Ottolenghi-Yotam/dp/1607749149/ref=sr_1_1?ie=UTF8&qid=1516576932&sr=8-1&keywords=sweet+ottolenghi


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