Lemon Blueberries Cakes

Ingredients

190g unsalted butter, at room temperature, cut into cubes

190g castor sugar

zest of 1 lemon, finely grated (1 tspn)

4 large eggs, lightly beaten

190g almond meal

45g plain flour

1/4 tspn baking powder

pinch salt

60ml lemon juice

100g blueberries plus an extra 70g to garnish

Icing

100g icing sugar

35 ml lemon juice

Method:

1. Preheat oven to 180 degrees Celsius. Grease 12 moulds of a regular muffin tin, with butter and flour. Tap the excess flour out.

2. In a electric mixer (with a paddle attachment), place the butter, sugar, and lemon zest in the bowl. Beat on medium speed until light, then add the eggs and almond meal in alternate batches. Sift the flour, baking powder and salt into a bowl. Add this to the mixer, and lower the speed of the mixer. Finally add the juice and mix it in the batter.

3. Spoon the mixture into the moulds and divide the 100g of blueberries between the cakes - push them down slightly so that they sink into the mixture.

4. Bake for 30-35 minutes, until the edges are lightly golden and a skewer inserted in the middle comes out clean. Remove from the oven and cool 10 minutes, before tapping the cakes out to a cake rack, so they are sitting upside down. Cool completely.

5. To make the icing, combine icing sugar and lemon juice in a bowl. Stir until it has a thick pouring consistency. Spoon the icing over cakes and allow the icing to dribble down the sides. Dot the remaining blueberries in the centre of each cake (3 on each cake).

The adapted recipe is from Sweet by Yotam Ottolenghi and Helen Goh.