After all the heavy festive fair of Christmas I wanted to serve up a light, tart style cake for a dinner party. I found this gluten-free almond and coconut cake ages ago but have adapted it with a sugar alternative I use in all my cooking now call xylitol. It is finely ground so it has the consistency of castor sugar, which this original recipe called for. Other than that most of us tend to have these ingredients in the pantry so you don't have to run off the the hoity toity deli to buy some exotic ingredient you will only use once.
It can be served hot or cold and works beautifully with Greek yoghurt, coconut yoghurt and fresh raspberries.
Serves 8. Prep time 20 min. Cooking time 40 min.
1 1/2 cups ground almonds
3/4 cup desiccated coconut
1/4 tsp salt
1 1/4 cups xylitol (or your preferred sugar alternative, you will have to work out the math sorry)
4 free range organic eggs
1 1/2 tsp vanilla extract
1/4 tsp almond essence
200g cultured unsalted butter, melted and cooled (this is really the only naughty bit, so just do an extra lap of the park tomorrow)
2 tblsp flaked almonds
Extra yummy stuff to serve or just eat it out of the tin, there is no judging here.
What you will have to wash up later
- Preheat oven to a moderate 180 degrees
- Butter a 23cm spring form tin and line the base and sides. Dust with rice flour and set aside.
- Combine the ground almonds, coconut, salt and sugar in a medium bowl with a balloon whisk for 40 sec. In a separate bowl, whisk together the eggs, vanilla and almond essence until mixed thoroughly, then mix in the cooled butter until it disappears. Tip the butter mixture into the almond mixture and stir the together. Scrape this into the prepared tin and spread it out evenly, then scatter the flaked almonds over the top.
- Bake the cake for 40 min or until the top of the cake springs back slowly when you press it gently. Allow to cool in the tin. Once it's cool, remove from tin and serve with your favourite toppings.