Almond and Coconut Flourless Cake
At last! This is another very special recipe, from my secret stash of delicious maximum impact/minimum effort trusted favourite recipes. I have been promising to put it up for weeks, ever since it won 1st Prize at the Parwich Bake Off! (Don’t inquire too hard about how many entrants there were.)
I am a fan of the Australian Women’s Weekly magazine, and cut this recipe out on one of our trips to Australia to see our daughter Sara and her family, husband Derek and their son Tom. I was interested merely because it was advertised as both delicious and easy to make. The fact that it is gluten free has proved an added bonus…
- 180g ground almonds
- 250g caster sugar
- 60g desiccated coconut
- 4 eggs
- 1 ½ tsp vanilla extract
- ¼ tsp almond extract
- ¼ tsp salt
- 200g unsalted butter
- 2 tbs flaked almonds
- Double cream - nice if you're serving it as a pud, but not essential
- Preheat oven to moderate, 180C/160C Fan.
- Lightly grease a 24cm springform cake tin.
- Line base and side with baking paper.
- Melt the butter, gently. Leave it to cool.
- In a bowl, combine ground almonds, sugar, coconut and salt.
- In another bowl, whisk together the eggs, vanilla extract and almond essence.
- Gradually add melted butter, whisking until combined.
- Add butter mixture to coconut mixture, stirring until smooth.
- Spoon into prepared cake tin, smoothing the top. Sprinkle with flaked almonds.
- Bake for 45-50 minutes or until the top of the cake springs back when touched.
- Take it out of the oven. Leave it to cool on a wire rack. When it is cool, remove it from the tin.
- Serve with cream, if desired.