I have been craving for a good old-fashioned moist cake and this Almond Coconut Blueberry Cake checks all the boxes for the same. The cake is addictive and so so delicious, this one is a recipe that will surely make its way in your recipe book.
Who doesn’t love tea cakes, no fuss simple and honest cakes. And this Almond Coconut Blueberry Cake is just that. It is August and it is the birthday month for me. For me, August is a lot of things. It is the month of pampering, the month of reflection, the month of making plans, the month of self-care. And I decided to celebrate the arrival of August with baking a pretty cake.
I have adapted this cake from an Ottolenghi’s recipe. A friend had posted a picture of the cake she made and it looked so good. I made a few changes here and there. I didn’t have almond flakes at home so I skipped them. I also used an almond flour instead of ground almonds. I guess it works both ways. I also reduced the sugar I used in the recipe and for us it was good enough.
This cake recipe is surely going into my handwritten recipe diary. Simple to make and I cannot stop eating it. Try it once and I am sure you will be making this regularly. The recipe has eggs and I haven’t tested it for being eggless. So if you want to bake an eggless version of it then maybe search the net. Or read this post where I talk about egg replacements.