Flourless Almond & Coconut Cake Recipe

INGREDIENTS:

• 180g almond powder
• 60g desiccated coconut
• 1/4 tsp, salt
• 250g caster sugar
• 4 eggs (each egg 60g)
• 1 1/2 tsp vanilla essence
• 175g unsalted butter, melted and cooled
• 2 tbsp almond flakes
• icing sugar (optional)

DIRECTIONS:

• Preheat your oven to 180C.
• Butter a 23-24cm springform cake tray and line the base and sides with buttered baking paper. Or butter the base and sides well and dust with flour and keep aside.
• In a bowl add almond powder, coconut, salt and sugar and stir well with a whisk until combined well.
• In another bowl, whisk together the eggs, vanilla essence till properly mixed.
• Then add in the cooled butter and mix till it is completely incorporated.
• Tip the butter mixture into the almond mix and stir them together. The batter will be quite loose.
• Pour this into the prepared baking pan and spread it out evenly.
• Scatter the almond flakes on top.
• Bake in the oven for 40 minutes or until the top of the cake springs back slowly when you press it gently.
• Cool the cake inside the tin on a wire wrack.
• Once the cake gets cooled, invert it onto the rack, remove the baking paper and invert it again onto the serving plate. Sprinkle icing sugar on top if desired.

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