Funny part ! I was just about to log in to my website, and the picture of this recipe caught my eyes. Showing the inside, I got impress by its texture so fluffy. I had to bake one the same night. Really easy cake! It doesn’t take to much of your pantry to make it happen! And the cake by itself is really full of flavor. Make sure to really use a thinly grounding coconut! Voilà! Its gluten free!! I love when one recipe can feet a larger audience! Come join me on Instagram
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Ingredients
150g / 10 tbsp unsalted butter
4 large eggs, at room temp
1 tsp vanilla extract
3/4 cup caster sugar (150g)
1 1/2 cups almond meal (150g)
1/4 tsp cooking/kosher salt
1 tsp baking powder
3/4 cup desiccated coconut (US: finely shredded unsweetened coconut) (75g)
1 1/2 tsp lemon zest (1 large lemon)
1/4 cup flaked almonds (25g)
Preheat oven to 180°C/350°F (160°C fan).
Grease a 20cm/8″ round cake pan (or springform pan) with butter then line with paper.
Place the butter in a large microwavable bowl and melt in the microwave. Let cool for a couple of minutes. Add egg, vanilla and sugar and whisk until combined . Add almond meal, salt, baking powder, coconut and lemon zest. Whisk until combined.Pour into pan. Sprinkle over almonds. Bake 40 minutes. Cool 15 minutes in pan then carefully turn out onto cooling rack. Cool at least 1 hour before cutting slices to serve. Al right its a little tricky to wait so long but believe me it worth it ! Moist enough to serve plain – doesn’t need cream or anything! Just a nice cup of your favorite hot beverage!
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