- 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)
- 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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