I was so excited to buy Ottolenghi’s new baking book, Sweet, in late fall, but have found myself so busy that I haven’t baked from it yet. Recently, though, when I was looking for a good springtime treat to share with friends, I came upon this recipe from that book. It looked terrific, and it tasted even better. I even got rave reviews from the piano movers who happened to be at our house when the cakes came out of the oven. And since many of house in my house are lemon lovers, I’m sure I’ll use it frequently. (Note: I usually buy almond flour at Costco these days, if you are looking for an affordable and easy option.)
Lemon Blueberry Teacakes
Makes about 12 cupcakes
3/4 c. + 1 1/2 T. (190 g) unsalted butter, cubed, at room temperature
1/4 c. + 1 T. (45g) all-purpose flour
2 c. (190g) ground almonds
3/4 c. + 3 1/2 T. (190g) sugar
1/4 c. (60 ml) lemon juice
finely grated zest of one lemon
1/4 t. salt (the original amount is 1/8)
1/4 t. baking powder
2/3 c. (100g) blueberries
a few squeezes of lemon juice
freshly grated lemon zest of one lemon (my addition)
1 1/3 c. (160g) icing sugar
Preheat the oven to 350 degrees (180°). Grease all 12 molds of a regular muffin pan with butter and dust lightly but thoroughly with flour. Tap away any excess and set aside.
Place the butter, granulated sugar and lemon zest in the bowl of an electric mixer with the paddle attachment in place. Beat on medium-high speed until light, then add the eggs and almond meal in three or four alternating batches. Sift the flour, baking powder and salt into a bowl, then add this to the mixer and turn the speed to low. Finally, add the lemon juice and eat until combined. Spoon the mixture into the molds and divide the 2/3 c. blueberries between the cakes: push them down slightly so that they sink into the batter. The reason we do this is to ensure that each cake gets an equal number of berries.
Bake for 30-35 minutes, until the edges are lightly golden and a skewer inserted into the centre of the cakes comes out clean. Leave to cool for about 10 minutes before tapping them out gently onto a cooling rack so that they are sitting upside down. Cool completely.
To make the icing: combine the confectioners’ sugar and zest and juice in a bowl and stir until it has a thick pouring consistency. Spoon the icing over the cakes and dot the remaining blueberries in the center (or strawberries!). Serve.