This cake is so simple to make and is really delicious. You can use any kind of berries but my favourite berry is the raspberry and this is what I have chosen for this cake. The sharp flavour fo the fresh raspberry contrasts well with the sweetness of the coconut and almond. This is a perfect gluten free cake to make for afternoon tea or to serve with ice cream for dessert.
Raspberry, Coconut and Almond Cake
- 1 1/2 cups almond meal
- 4 eggs
- 1 cup caster sugar
- 3/4 cup desiccated coconut
- 2 tsp vanilla extract
- 180 g butter, melted and allowed to cool
- fresh raspberries
- 1 tsp grated orange zest
- flaked almonds
- Preheat oven to 170°C (350°F),
- Prepare by greasing a 20 cm springform cake tin and lining the base and sides with baking paper. Allow the paper on the sides to be a little taller than the pan to protect the cake from browning too soon.
- Whisk the eggs and vanilla extract in a bowl until combined then gradually whisk in in the melted butter
- Whisk through the grated orange zest
- In another bowl, thoroughly stir together almond meal, sugar, and coconut, making sure to break up any clumps.
- Stir the egg and butter mixture into the dry mixture and stir till thoroughly combined
- Pour the mixture into the lined springform pan
- Place the raspberries around into the top of the cake mixture
- Scatter with flaked almonds in the spaces in between the raspberries.
- Place cake tin in the oven and bake for 45 mins
- Then check if the top of the cake is brown enough and test with a skewer to see if the cake is cooked. If not then cover with a sheet of foil and cook for a further 5 mins or until a skewer will come out cleanly and the top of the cake springs back when pressed.
- When fully cooked, remove from the oven and allow to cool in the springform pan for 8 minutes
- Then remove from the springform pan to a wire rack and allow the cake to cool
- Serve with ice cream, yoghurt, a dollop of double cream or just a whisper of icing sugar
Use any other berry that you may prefer, like strawberry, blueberry, blackberry or mullberry or even thin steamed slices of apple.