Lemon, Almond and Blueberry Gâteau

Method

Preheat oven to 180°C (160°C fan) mark 4. Line a 20.5cm (8in) cake tin with baking parchment. Put eggs, sugar and vanilla in a bowl; whisk with an electric hand whisk for 10min until mixture is pale and moussey.

Using a large metal spoon, fold in the flour and ground almonds, taking care not to overmix and knock out the air. Pour into the prepared tin, then bake for 30-35min until golden and the cake is beginning to pull away from the sides
of the paper. Turn the tin upside down on to a wire rack and leave to cool completely.

Beat together the yogurt, maple syrup and lemon zest. Cut the cake in half horizontally and spread half the mix over the base. Top with most of the blueberries. Replace the top of the cake, then spread the remaining mixture over it. Scatter over the flaked almonds and remaining blueberries. Dust with a little icing sugar.