Almond and Coconut Cake, Gluten Free

Paul's picture
Submitted by Paul on September 30, 2023 - 4:12pm
Description: 

For a vegan alternative replace eggs with 'Orgranic No Egg' and butter with 'Flora' salted vegan butter.

Ingredients: 
  •     6 standard eggs
  •     250 gm. soft butter or margarine, softened or melted (not cooked)
  •     250 gm. caster sugar
  •     Zest of 1 lime
  •     A pinch of salt
  •     100 gm. coarse almond powder
  •     1 level tsp. baking powder
  •     200 gm. desiccated coconut, unsweetened
  •     8-10 inch/20-25cm cake tin

   For finishing off: (Optional)

  •     1 tbsp. desiccated coconut, unsweetened
  •     2 tbsp. apricot jam
Course: 
Dessert
Serves: 
8
Oven Temp: 
180 C / 350 F / Gas Mark 4
Cooking Time: 
50-60 mins
Equipment: 

Loaf Tin

Method: 
  1.     Preheat the oven to 180 C / 350 F / Gas Mark 4.
  2.     Beat the eggs until smooth.
  3.     Add sugar, beat in until smooth.
  4.     Add melted butter and beat the mixture to mix it well until it is creamy.
  5.     Add lime zest, pinch of salt, baking powder and almond powder and fold in until it is mixed properly.
  6.     Add coconut in small quantities and beat it again until it is mixed well.
  7.     Transfer to a lined loaf tin.
  8.     Put on the lowest grid in the oven for about 50-60 minutes. Allow to cool. turn it out from the tin gently.
  9.     (Optional) Spread top with apricot jam and sprinkle with desiccated coconut.
  10.     Serve with coffee or tea.
Recipe Tags: 
Vegetarian
Dessert