Yotam Ottolenghi’s Lemon, Almond & Blueberry Cake: A Simple Guide to Baking Perfection
Dive into the delightful world of Yotam Ottolenghi’s renowned baking with his exquisite Lemon, Almond, and Blueberry Cake. This particular recipe, famously known from his bestselling cookbook “Ottolenghi Simple,” promises a sophisticated yet surprisingly accessible baking experience. While Ottolenghi’s culinary repertoire often features exotic ingredients, this cake is a brilliant example of how his genius can elevate everyday staples into something truly extraordinary. Many of the ingredients required for this luscious creation are likely already in your pantry, making it a perfect weekend baking project.
The “Ottolenghi Simple” cookbook itself is a treasure trove, guiding home cooks through recipes that, once you’ve stocked up on a few of his favorite pantry essentials, become wonderfully straightforward. However, for those eager to begin their Ottolenghi journey without an immediate trip to a specialty store, this Blueberry, Almond, and Lemon Cake is an ideal starting point. Its refreshing citrus notes, combined with the subtle nuttiness of almond and the burst of fresh blueberries, create a harmonious flavor profile that is both comforting and elegantly vibrant. We were so inspired by this cake that we baked it this morning, and the results were nothing short of spectacular!
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The Irresistible Taste and Texture of Ottolenghi’s Lemon Cake
The moment you take a bite of Yotam Ottolenghi’s Lemon Cake, you understand why it has garnered such widespread acclaim, even making an appearance (or a similar version) in the prestigious New York Times. What truly sets this cake apart is its remarkable texture, largely thanks to the inclusion of almond flour. This isn’t just any ordinary crumb; the almond flour contributes to a uniquely chewy crust that offers a delightful contrast to the tender, moist interior. My personal experience suggests that a generous greasing of the pan with butter, followed by a light dusting of extra almond flour, might have contributed to this exquisite crust, creating those coveted crispy edges that I adore – much like I raved about the Neiman Marcus Bars the other day. Those golden-brown, slightly caramelized edges are truly a highlight of this cake, adding another layer of sensory pleasure.
Beyond the texture, the flavor profile is a masterclass in balance. The vibrant zing of fresh lemon cuts through the richness of the butter and almond, preventing the cake from being overly sweet. The blueberries, whether fresh or frozen, burst with a juicy sweetness, complementing the citrus beautifully. Each slice offers a harmonious blend of tangy, sweet, and nutty notes, making it a truly unforgettable dessert. It’s a cake that appeals to both simple palates and gourmet enthusiasts alike.
This cake quickly became a household favorite. My partner, Todd, shared my enthusiasm, and we’re already planning our next ingredient hunt to explore more recipes from the “Simple” cookbook. But for now, let’s delve deeper into the specific ingredients that make this lemon cake so special, along with some minor adjustments we found effective.
Baking Ingredients Decoded: Ottolenghi’s Lemon Cake Essentials
Understanding the role of each ingredient is key to appreciating and replicating the magic of Ottolenghi’s Lemon, Almond, and Blueberry Cake. Here’s a closer look at what goes into this delightful treat, along with insights into ingredient choices and small modifications that can enhance your baking experience.
- All-Purpose and Almond Flour: The genius of this recipe lies in its dual flour combination. All-purpose flour provides the necessary structure, giving the cake its traditional crumb. However, it’s the almond flour that truly elevates the cake, imparting a rich, nutty flavor and a wonderfully moist, tender texture. It’s also largely responsible for that desirable chewy crust we discussed earlier. I used Gold Medal AP flour and Wegman’s brand fine almond meal, both yielding excellent results. The fine grind of almond meal helps create a smoother batter and a more uniform texture in the final cake.
- Baking Powder: This is an interesting point of variation. While Ottolenghi’s original “Simple” recipe famously omits baking powder, relying solely on the aeration from properly beaten eggs, the New York Times adaptation calls for 1¼ teaspoons. I found a happy medium, opting for ½ teaspoon. This slight addition provides a gentle lift, ensuring a light and airy texture without compromising the cake’s unique density. For those who prefer, this cake can also be successfully made with self-rising flour, adjusting other leavening agents accordingly.
- Salt: Often overlooked, salt plays a crucial role in enhancing the overall flavor profile of any baked good. It balances sweetness and brings out the subtle notes of lemon and almond. The original recipe suggests ⅛ teaspoon, but I personally found that ¼ teaspoon provided a more pronounced flavor enhancement, truly making every other ingredient shine.
- Eggs: This recipe utilizes three large eggs, with Ottolenghi’s signature method of beating them separately and incorporating them gradually. This technique is more than just a step; it’s a fundamental part of the cake’s chemistry. Beating the eggs creates a stable, balloon-like sheath of air within the mixture. When added incrementally to the butter and sugar, these air pockets expand slowly and evenly during baking, contributing to a controlled, beautiful rise and a finer crumb. This meticulous approach may indeed be why Ottolenghi’s original recipe can forego chemical leavening, though my added baking powder acts as a reliable backup.
- Butter: The recipe specifies 150 grams of unsalted butter, which translates to approximately 10½ tablespoons. There can be slight variations in conversions (some recipes suggest 10 T, others 11 T), but weighing the butter (150 grams) ensures precision. Using softened, unsalted butter is vital for proper creaming with the sugar, which is the foundation for a light and tender cake.
- Sugar: Castor sugar, also known as superfine granulated sugar, is the preferred choice for this recipe due to its finer crystals, which dissolve more readily into the butter, creating a smoother, more emulsified batter. However, standard granulated sugar works perfectly well too, as long as you take the time to cream it thoroughly with the butter until the mixture is light, fluffy, and pale. This creaming step incorporates air, contributing to the cake’s rise and texture. The recipe calls for a scant cup (190 grams), striking a perfect balance of sweetness.
- Fresh vs. Frozen Blueberries: Both fresh and frozen blueberries can be used successfully in this cake. If using frozen berries, there’s a small trick to prevent them from sinking to the bottom or releasing too much liquid into the batter prematurely. Instead of folding them all in at once, layer small amounts of batter in the pan and manually place the frozen berries over each layer. Be aware that frozen berries will naturally lower the batter’s temperature, potentially extending the baking time. It’s crucial to ensure the cake is fully cooked through for the best result.
- Lemon Juice and Zest: The lemon is the star of this cake! Two teaspoons of lemon zest are folded into the cake batter, providing an intense, aromatic citrus flavor from its essential oils. An additional tablespoon of juice is also incorporated into the cake. For the icing, a generous amount of fresh lemon juice is essential. I found that I needed significantly more than just one tablespoon for the icing – probably because I was lazy and didn’t sift my confectioners’ sugar. Sifting is highly recommended to achieve a smooth, lump-free glaze that requires less liquid to become pourable. The lemon juice in the icing adds a tangy counterpoint to the sweetness and a beautiful sheen.
- Vanilla Extract: A touch of vanilla extract rounds out the flavors, adding warmth and depth without overpowering the delicate lemon and almond notes. It acts as a bridge, harmonizing the various elements of the cake.
Baking Tips for Ottolenghi’s Lemon Blueberry Almond Cake
To ensure your Ottolenghi Lemon, Almond, and Blueberry Cake turns out perfectly every time, here are a few additional tips that can make a significant difference:
- Ingredient Temperature: Ensure your butter and eggs are at room temperature. This is crucial for proper emulsion when creaming the butter and sugar, leading to a smoother batter and a finer cake crumb.
- Don’t Overmix: Once the flour mixture is added, mix only until just combined. Overmixing can develop the gluten in the flour too much, resulting in a tough cake. A few streaks of flour are acceptable before the final folding of berries.
- Pan Preparation is Key: Don’t skimp on greasing and lining your loaf pan. The parchment paper strip creates “handles” that make it incredibly easy to lift the delicate cake out of the pan once cooled. The extra dusting of almond flour not only helps prevent sticking but also contributes to that delightful crust.
- Oven Accuracy: Ovens can vary widely. It’s always a good idea to use an oven thermometer to ensure your oven is preheating to the correct temperature. Consistent temperature is vital for even baking.
- The Foil Trick: Covering the cake loosely with foil during the later stages of baking helps prevent the top from browning too much before the center is fully cooked. This is especially useful for longer baking times or if your oven has hot spots.
- Cooling Patience: Resist the urge to remove the cake from the pan too soon. Allowing it to cool in the pan for 10 minutes helps it set and become firmer, reducing the risk of it breaking when transferred to a wire rack. Cooling completely on a wire rack before icing ensures the glaze sets properly and doesn’t melt into the warm cake.
- Icing Consistency: Adjust the lemon juice in the icing incrementally. You want a consistency that is thick enough to cling to the cake but still pourable. If it’s too thick, add a tiny bit more lemon juice; if too thin, add a little more sifted confectioners’ sugar.
Serving and Variation Ideas
This Lemon, Almond, and Blueberry Cake is incredibly versatile. It makes for a perfect dessert, a delightful afternoon tea treat, or a special breakfast pastry. Serve it simply as is, or accompany it with a dollop of crème fraîche, a scoop of vanilla ice cream, or a side of fresh berries for an extra touch of indulgence. As noted in the recipe, the slight bleeding of the blueberries into the white lemon glaze creates a beautiful, rustic marbled effect that is part of its charm.
For those looking to experiment, the basic structure of this cake lends itself well to variations. You could substitute blueberries with other berries like raspberries or blackberries. Or, take a cue from the recipe note and try lime juice instead of lemon for a different citrus kick, perhaps even adding a hint of cardamom for an exotic twist. The almond flour base is robust enough to support various flavor combinations, making this recipe a fantastic foundation for your own culinary creativity.
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Recipe
Blueberry, Almond and Lemon Cake
Anna
Pin Recipe
Ingredients
- Butter for greasing loaf pan
- ⅔ cup all-purpose flour (90 grams)
- ½ teaspoon baking powder
- ⅛ to ¼ teaspoon salt (I used ¼ )
- 1 cup almond flour (110 grams)
- 3 large eggs
- 10 ½ tablespoons unsalted butter softened (150 grams)
- 1 scant cup superfine granulated sugar (190 grams)
- 2 teaspoons lemon zest plus 2 tablespoons lemon juice
- 2-4 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries frozen work in a pinch
- ⅔ cup confectioners’ sugar ( I used more like 90 grams) 70 grams
Instructions
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Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Prepare an 8½ by 4½ inch loaf pan by generously greasing it with butter. Line the pan with a strip of parchment paper, allowing it to overhang on the sides for easy removal, and grease the parchment paper as well. For an enhanced crust, you can lightly dust the greased parchment with a little almond flour before adding the batter.
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In a medium bowl, combine the all-purpose flour, baking powder, salt, and almond flour. Whisk these dry ingredients thoroughly to ensure they are well combined and to eliminate any lumps. Set this mixture aside.
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Using the bowl of a stand mixer, beat the three large eggs for approximately 1 minute until they are light and frothy. Carefully transfer the beaten eggs to a glass measuring cup or a separate bowl, setting them aside for later use.
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In the same stand mixer bowl (no need to clean it after the eggs), combine the softened unsalted butter, superfine granulated sugar, lemon zest, 1 tablespoon of the lemon juice, and the vanilla extract. Attach the paddle attachment and beat the mixture until it becomes visibly light and fluffy. This should take about 4 minutes. Begin at a medium speed and gradually increase to high, pausing occasionally to scrape down the sides of the bowl to ensure all ingredients are well incorporated.
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After beating, scrape down the sides of the bowl once more and continue to beat for another minute. Then, reduce the mixer speed to medium. With the mixer still running, slowly add the reserved beaten eggs, about 2 tablespoons at a time, allowing them to fully incorporate before adding more. Alternatively, you can pour the egg mixture in a slow, steady stream down the side of the bowl. This gradual addition helps maintain the aeration of the batter.
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Reduce the mixer speed to low and, still using the paddle attachment, gradually add the dry flour mixture in three separate additions. Mix only until the flour is fully blended into the batter and no streaks of dry flour remain. Avoid overmixing. Remove the bowl from the stand mixer and gently fold in ¾ cup of the fresh blueberries. If you are using frozen blueberries, do not fold them in yet; they will be added later in layers.
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Transfer the prepared batter into the loaf pan. If using frozen blueberries, strategically layer the batter and berries: scrape a portion of the batter into the pan, then manually place a handful of frozen berries over that layer. Repeat with another layer of batter and berries. This layering technique helps prevent the frozen berries from sinking to the bottom and minimizes excess juice seepage, ensuring they are evenly distributed throughout the cake.
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Place the loaf pan in the preheated oven and bake for the first 15 minutes. After 15 minutes, carefully remove the pan from the oven and sprinkle the remaining blueberries over the top surface of the cake. Return the pan to the oven and continue baking for another 15 to 20 minutes, or until the cake achieves a beautiful golden-brown color. At this point, loosely cover the cake with aluminum foil to prevent excessive browning and continue to bake for an additional 25 to 30 minutes, or until the cake is fully risen, cooked through, and a wooden skewer inserted into the center comes out clean. Remove the cake from the oven and let it cool in its pan for 10 minutes before carefully transferring it to a wire rack to cool completely. Note: It’s better to slightly overbake this cake than to underbake it, especially if using frozen berries, which may require an extra 10 minutes of baking time due to their cold temperature.
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While the cake cools, prepare the luscious lemon icing. In a bowl, or preferably a 2-cup glass measuring cup for easy mixing, combine the confectioners’ sugar. Add one tablespoon of fresh lemon juice and mix well. Continue adding lemon juice, a teaspoon at a time, and stirring until the icing reaches a smooth, pourable consistency. Whisk thoroughly to ensure there are no lumps (sifting the confectioners’ sugar beforehand will make this process much easier and yield a silkier glaze). Once the cake is completely cooled, pour the lemon icing over the top and gently spread it out to the edges. Don’t worry if the blueberries on top slightly bleed into the icing – this will only add to the rustic, homemade charm of your cake! Allow the icing to set for a bit before slicing and serving.
Notes