Coconut, Almond and Bluberry Cake

From Sweet: Desserts from London's Ottolenghi

Cookbook

Author(s): Yotam Ottolenghi, Helen Goh

Page 151

Reviews

1 reviews, average rating 4.0 / 5

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Kestrel

8 years ago

★ ★ ★ ★ ★ 4/5

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I wanted to make a gluten free dessert so I chose this cake to try as it has relatively little flour in it. The resulting cake worked well and tasted very good. I subbed the flour with the gluten free blend from bulk barn and added 1/2 tsp of baking soda in my half recipe. This smaller cake took 30-35 minutes to bake at 350 convection. I also used unsweetened coconut.

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