Flourless Almond and Coconut Cake

I saw what looked to be a very nice recipe on Belinda Jeffery’s website for an almond, coconut and vanilla cake that contained no flour.  I rather liked the idea of it, being a big fan of both almond and coconut.  So I decided I would try it out, but with a couple of minor amendments.  

I included some Sicilian lemon extract in mine and I changed the method, to whip the eggs until they were rather thicker than just frothy.  I also added the butter as last ingredient snd folded it in gently, to try to leave a little more air in the batter as the cake will be moist and I wanted it to be as light as possible. 

Now I think this cake is ideal as a dessert, with cream, custard or ice cream as well as being eaten just as a cake.

Although I baked mine in a 9inch/23cm round springform pan it could easily be made in an 8 inch/20cm square tin, and then cut into squares.

I topped mine with flaked almonds but some coconut sprinkled on top would be very good too.  It baked well and once cooled and cut into slices it tasted wonderful, moist with all the lovely flavours of almond, coconut, vanilla and lemon.  

Flourless Almond & Coconut Cake

  Flourless Almond & Coconut Cake – Video
Ingredients:

  • 190g(1 2/3 cups) ground almonds
  • 60g(2/3 cups) dessicated coconut
  • 250g(1 1/4 cups) caster sugar
  • 200g(13 tbsp) melted butter, cooled
  • 4 medium eggs(large in USA)
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 tsp lemon extract
  • 1/2 tsp salt
  • 20g(about 2 tbsp) flaked almonds.

Method:

  1. Preheat the oven to 180C/160C Fan/350F.
  2. Grease and line a 9 inch/23cm round springform pan(or an 8inch/20cm square tin).
  3. Whisk the eggs, in a large bowl, until they have gone pale and thickened a little.
  4. Add the vanilla, lemon and almond extracts and whisk to combine.
  5. In another bowl mix the ground almonds, coconut, salt and sugar until they are well combined.
  6. Add those dry ingredients into the egg and gently fold until all is combined.
  7. Add the melted butter and fold in, gently, until all is combined.
  8. Pour the mixture into the cake tin and bake in the oven for 40 minutes, then test to see if the top is springy when pressed.  If so take it out of the oven, if not then bake for a few minutes more and test again.
  9. Place the cake, in the tin, on a wire rack and allow to cool completely.  Then remove from the tin and place of a plate for serving.

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *