500 ml ground almonds, sifted

180 ml desiccated coconut

200 ml MUSCOVADO or castor sugar (180 g)

180 ml self rising flour (120 g)

60 ml   poppy seeds

2,5 ml  salt

5 ml     baking powder

3          eggs, beaten

180 g   butter, melted

            Zest of 2 lemons

5 ml     vanilla extract

30 ml   lemon juice

60 ml   plain yoghurt ( I used double cream)

350 ml blueberries


250 g   cream cheese, at room temperature

60 g     butter, at room temperature

100 g   Double cream yoghurt (hung overnight in muslin cloth – weigh the drained yoghurt, start with 200 g yoghurt)

80 g     honey

            Zest of 1 lemon

            Vanilla seeds to taste

            More blueberries for serving/garnish

            Toasted almond flakes OR coconut flakes for serving/garnish


  • Preheat the oven to 170°C and line and grease a 22cm springform cake tin with baking paper
  • Combine the almond flour, coconut, sugar, self rising flour, poppy seeds, salt and the baking powder in a bowl and use a whisk to combine and aerate the dry ingredients
  • In another bowl combine the eggs, melted butter, lemon zest. Lemon juice, yoghurt and the vanilla. Mix well to combine.
  • Add the liquid ingredients to the dry ingredients and mix to combine and to make the batter.
  • Fold in 250 ml of the blueberries then spoon the batter into the prepared cake tin. Sprinkle the rest of the blueberries on top of the cake and bake for 25 minutes then turn the temperature down to 160 °C and bake for another ±20 minutesuntil cooked and golden brown (test: insert a skewer and if it comes out clean, cake is baked). Cool completely on a cooling rack.
  • TO MAKE THE TOPPING: Combine the cream cheese, butter, yoghurt, lemon zest and the vanilla in a bowl and beat on high speed until light and fluffy. Mix in the honey and spread the topping over the cooled cake.  Garnish with more fresh blueberries and toasted almond flakes


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