There’s something special about a simple cake. One that can stand alone and make for a subtly sweet tea time indulgence or add a dollop of softly whipped fresh cream for a delicious dessert.
This cake is just that! And what makes it even better it couldn’t be easier to whip up.
GLUTEN-FREE ALMOND CAKE
Makes 1 x 18cm diameter cake | serves 8 – 10
- 180g almond flour
- 60g desiccated coconut
- ¼ tsp salt
- 200g Natura Golden Caster Sugar
- 4 eggs
- 1½ tsp vanilla extract
- ¼ tsp almond essence
- 200g salted butter, melted and cooled
- 20-30g of flaked almonds
Preheat the oven to 180°C. Grease and line the base of an 18cm diameter round tin.
In a large mixing bowl, whisk together your dry ingredients to mix well: almond flour, desiccated coconut, sugar and salt.
In a separate bowl add the eggs, almond essence and vanilla extract and whisk to combine. Pour in the melted, cooled butter and mix well.
Add the wet ingredients to your bowl with dry ingredients and mix well until no dry streaks are visible.
Pour the batter into your greased and lined baking tin. Sprinkle the top with the flaked almonds.
Place your cake tine in the preheated oven and bake for 35-40 minutes, until the top is golden and the cake is baked through.
Once baked, remove from the oven and allow the cake to cool in it’s tin slightly before turning out onto a wire rack to cool completely.
Serve with a dollop of fresh cream, some fresh seasonal fruit of your choice (we’ve had this cake with strawberries and white flesh nectarines and both are a vibe!) and edible flowers for pretty!
STORAGE INSTRUCTIONS | Store in an airtight container for up to 5 days.