65 grams (⅓ cup) sugar
5 free range eggs
200g (2 cups) ground almonds
100g (1 cup) desiccated coconut
4 tablespoons flaked almonds
Natural yogurt (crème fraiche) to serve
Preheat the oven to 160°C (gas mark 3/320°F) . Grease and line a square cake tin. In a bullet blender, blend the coconut until it resembles fine crumbs.
Put the coconut, along with the ground almonds into a mixing bowl. Zest one of the lemons, put the zest of the lemon in the mixing bowl with the coconut & almonds.
Again using the bullet blender, blend the eggs and sugar until smooth. Now cut the both lemons into quarters, cutting off the skin and white pith and removing the pips. Place the lemon chunks into the egg & sugar mix and blend again.
Pour the batter into the lined tin and bake in the oven for 20 minutes, then cover loosely with aluminum foil and bake for a further 20 minutes, or until the Blondie is cooked through (a skewer inserted should come out clean).
Remove from the oven and set aside to cool. Serve with crème fraiche or natural yogurt.
Use a bullet blender or a food processor or a vitamix.
Covering the blondie with aluminum foil stops the top of the blondie from burning. If after 35 minutes of baking the blondie still isn't cooked, keep the foil on the blondie and bake for a futher 5-10 minutes