Almond, Coconut Vanilla Cake
Recipe
Description
This is an amazing gluten free treat. Deliciously moist and packed full of flavour. I have used some sneaky coconut palm sugar to give it a beautifully golden colour and add a little sweetness so this is a treat cake, which is perfect for visitors! Prep time: 15 minutes Cook time: 15-20 minutes Serves: 12
Ingredients
- 180g ground almonds
- 80g coconut palm sugar
- 60g desiccated coconut
- 4 eggs
- 1 tsp. vanilla extract/vanilla paste
- 1/4 tsp. almond natural extract
- 200g butter
- 1 tbsp. flaked almonds (topping)
- Handful of fresh raspberries (topping)
Method
- Preheat the oven to 180°c/350°F/Gas Mark 4.
- Whisk (use a mixer/processor) the eggs for at least 10 minutes to get as much air into the mix as possible. Add the almond and vanilla extract.
- Line a 22cm round cake tin with parchment paper.
- Melt the butter and slowly add to the egg mixture.
- Add the dry ingredients (except the raspberries and flaked almonds) and fold together.
- Pour the mixture into the cake tin and gently push the raspberries into the mix and sprinkle with the flaked almonds.
- Bake for 15-20 minutes (until golden and springy).
- Leave to cool and serve with natural Greek yoghurt.
Enjoy!
