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…
Flourless Almond and Coconut Cake
2015-11-07 11:01:56
A deliciously gooey favourite cake/pudding of ours. It may not look very special ...
Ingredients
- 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
Instructions
- 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.
Adapted from Australian Woman's Weekly Magazine, April 2007
Adapted from Australian Woman's Weekly Magazine, April 2007
themarionfsblog https://www.themarionfsblog.com/
Marion cooked this cake when we went round for dinner a couple of weeks ago and it was truly delicious, moist and tasty. Even my husband loved it as it didn’t have that desiccated coconut taste and texture.
I was so impressed that I made it last week for a book launch event. It was very popular and my 15 year old niece said it was her favourite cake – and she loves cakes.
So thank you Marion and keep the recipes coming.
Jane, I am so pleased! Gluten free and delicious don’t always go together… And how did the book launch go? We’re dying to hear.
Hi Marion, this cake looks delicious. I shall give the recipe a go and hope it turns out as nice as yours. Jayne
Jayne, happy New Year to you and Andy. How lovely to hear from you! Do try the cake – it’s very simple and very delicious. It’s a useful recipe if ever you need to make something for a coeliac friend that cannot cope with flour.