Buttery Almond and Coconut Cake- thankyou to Jane W and the Bay of Fires Lodge Cookbook 180g almond meal 2/3 cup desiccated coconut 1/4 tsp salt 250g castor sugar 4 eggs 1 1/2 tsp vanilla essence 1/4 tsp almond essence 200g unsalted butter, melted, cooled. 2 tsp flaked almonds icing sugar(opt) Method Preheat oven to 180 deg Butter a 23cm shallow springform tin and line base with paper. Dust lightly with polenta or rice flour. Combine almond meal, coconut,salt and sugar. Whisk together. In a separate bowl, whisk eggs, vanilla, almond essence, then cooled butter. Tip butter mixture into almond mixture and stir. Pour into prepared tin, spread out evenly and sprinkle with flaked almonds over top. Bake 40 minutes or till top of cake springs back when pressed. Cool cake in tin on wire rack..dust with icing sugar. Truly delicious.
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