Blueberry & Coriander Cake with Almond Crust

Method

1. Grease a 20cm circular cake tin and preheat the oven to 180C (160C fan).
2. In a mortar and pestle, bash up the coriander seeds as finely as you can muster the effort for (a little rough is fine), then whisk them together with the flour, baking powder, sugars, and a pinch of salt in a large mixing bowl.
3. In a measuring jug, beat together the eggs, yoghurt, and olive oil, then pour into the dry ingredients.
4. Stir with a wooden spoon until just combined, then stir in the blueberries. Tip the mix into your prepared cake tin, being sure to scrape out the bowl, and scatter over the flaked almonds.
5. In a small bowl, mix together the 2tbsp of demerara sugar with the final pinch of salt, and then sprinkle this all over the cake, covering the almonds.
6. Bake in the preheated oven for at least 1 hour, or until a skewer inserted right into the centre of the cake comes out clean of batter (there might be blueberry juice on it; this is fine). Allow to cool until it is just-warm before eating.
7. This cake keeps well for several days in a tin, and is possibly even more enjoyable after it has settled into itself.