Made entirely with almond flour (ie. ground almonds), fresh lemon juice and blueberries, this was one of the healthy flourless cake recipes I experimented with earlier this year. Occasionally I run through my archive of food photos - and spot a few gems that I somehow neglected to blog about. This was one of them!
The topping is versatile - and if you're going all out to be healthy, plain or Greek yogurt is fine as a glaze, instead of something like cream cheese. Thereafter, top with fresh blueberries! I suppose yogurt isn't particularly conventional as a cake frosting, but hey, this makes a pretty wholesome and delicious breakfast cake to start your day :)
The only issue I had when baking this was the tendency for the sides and top to brown and burn a little. This was also something highlighted by the authors of the recipe; and I will probably need to experiment a few more times to see how best to avoid the excessive browning. Perhaps almonds cannot withstand high heat for too long and have a tendency to brown faster and more easily than normal flour?
Regardless, this is a pretty delicious cake, especially if you like the texture of ground almonds, the tanginess of lemon and spurts of blueberry in your cake. You probably won't feel too guilty reaching out for a second slice too!
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