For the Sponge: Preheat oven to 170°C and line a 20cm square tin.

In one bowl, whisk together the egg yolks, olive oil, maple syrup, vanilla, and milk. Add the almond flour, baking powder, and salt — mix until smooth.

In a clean bowl, beat the egg whites to stiff peaks. Gently fold the whipped whites into the batter in two additions to keep it airy.

Pour into the tin and bake for 25–30 minutes, until golden and springy. Cool completely.

For the Lemon Curd: Whisk the eggs, yolks, and maple syrup in a heatproof bowl until smooth. Add the lemon juice, zest, and salt; whisk to combine.

Set over a double boiler (or a saucepan on very low heat). Stir constantly with a whisk or silicone spatula for 8–10 minutes until thick enough to coat the back of a spoon.

Remove from heat and whisk in the butter cubes one at a time until silky. Strain through a fine sieve (optional, for extra smoothness). Pour into jars and refrigerate — it will thicken further as it cools.

For the Blueberry Coating: Sprinkle the gelatin over the water to bloom (5–10 minutes).

Add the frozen blueberries to a small saucepan and gently stew until soft and juicy. Mash well to release colour, then strain through a fine sieve to collect the juice.

Stir the bloomed gelatin into the hot blueberry juice until fully dissolved. Let cool until slightly thickened but still dippable. Save the leftover blueberry pulp for toppings or smoothies later.

For Assembly: Slice the cooled sponge horizontally in half. Spread a generous layer of lemon curd across the base and replace the top half. Cut into squares.

Dip each square into the blueberry gelatin coating, then roll in shredded coconut. Top with a small spoonful of lemon curd.

Chill 15–20 minutes to set before serving.