Flourless Almond, Coconut And Vanilla Cake
My girlfriend shared this recipe with me about two months ago and since then we've made it probably half a dozen times.
I whip it up on a Saturday for morning and afternoon teas over the weekend - and the boys devour it!
It would also make a beautiful dessert served warm with ice cream.
Super easy to make and can also be frozen - but I don't it will last that long.
180g almond meal
60g desiccated coconut
1/4 teaspoon salt
250g castor sugar
4 x 60g eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond essence
200g unsalted butter, melted and cooled
2 tablespoons flaked almonds
Icing sugar, (optional), for dusting
Preheat oven to 180C.
Butter a 24cm shallow spring form cake tin and line the base and sides with buttered baking paper.
Dust the tin lightly with flour (or rice flour if you’re avoiding wheat) and set it aside.
Whisk briskly with a balloon whish for 1 minute the almond meal, desiccated coconut, salt and sugar into a medium-sized bowl and whisk them briskly together with a balloon whisk for 1 minute.
In a separate bowl, whisk together the eggs, vanilla extract and almond essence thoroughly, then mix in the cooled butter.
Tip the butter mixture into the almond mixture and stir them together (you’ll find that it’s quite a loose batter).
Scrape this into the prepared tin and spread it out evenly, then scatter the flaked almonds over the top.
Bake for about 40 minutes, or until the top of the cake springs back slowly when you press it gently.
Cool the cake in the tin on a wire rack.
Dust the top lightly with icing sugar, if liked, and serve.
Recipe - Belinda Jeffery