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.
Step 2
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.
Step 3
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
