Flourless Almond, Coconut And Vanilla Cake

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I love coconut. I love almonds. I love cake. Done !
Made this cake for book club this week. So delicious it got the big thumbs up.

Adulterated from Belinda Jeffery  who writes “it’s just fabulous. Although it’s an unassuming slim little cake and somewhat wet inside, don’t let looks fool you; it has the best flavour, and there’s a lovely contrast between the slightly chewy crust and buttery crumb. What’s also appealing is that it only takes about 15 minutes to make and is wonderfully versatile – perfect for afternoon tea, but serve it with poached plums, quince or tamarillos and a dollop of rich cream”

You need for 8 fashionista and 36 models:

180g almond meal or best to whizz up whole almonds to nearly finely ground

2/3 cup (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 your oven to 180C.
  • Butter a 23 or 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.
  • Put 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 until they’re thoroughly mixed, then mix in the cooled butter until it is incorporated.
  • 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.
  • Put the tin in the oven and bake the cake 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.
  • Once the cake is cool, invert it onto the rack, remove the tin and paper and invert it again onto a serving plate.
  • Dust the top lightly with icing sugar, if liked, and serve.
  • Yum !
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