Gluten Free Coconut & Almond Cake

Last weekend, Oskar decided he wanted to bake a cake. Of course, he announced this *after* we’d already done our weekly shop, so we raided our cupboards to see what ingredients we had available, and ended up with a coconut and almond cake. It was so tasty, it only lasted two days…

Gluten Free Coconut and Almond CakeIngredients

  • 200g unsalted butter, softened
  • 180g caster sugar
  • 4 eggs, size M
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 75g desiccated coconut
  • 200g ground almonds
  • 50g flaked almonds

Directions

  • Pre-heat your oven to 200 C (or 180 C for a fan oven).
  • Grease and line an 18cm round springform tin and set aside.
  • Beat together the butter and caster sugar until pale and creamy, then add in the eggs one by one until everything is combined.
  • Add the vanilla, salt, coconut, and ground almonds and mix well.
  • Pour the mixture in to the prepared cake tin, and carefully tap the tin on the table a few times to level out.
  • Sprinkle the flaked almonds evenly on top.
  • Bake for 30 minutes, then cover the cake with tin foil so that the almonds on top don’t burn.
  • Bake for another 20-30 minutes (so ca. 60 minutes in total), until the top feels firm but springy and an inserted knife or skewer comes away clean.
  • Leave to cool in the tin before serving (the middle still seemed a bit wet at first, but it dried a lot more as the cake cooled down).
  • This cake is quite sweet, so we washed it down with unsweetened milky tea.

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Gluten Free Coconut & Almond Cake
 
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Ingredients
  • 200g unsalted butter, softened
  • 180g caster sugar
  • 4 eggs, size M
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 75g desiccated coconut
  • 200g ground almonds
  • 50g flaked almonds
Instructions
  1. Pre-heat your oven to 200 C (or 180 C for a fan oven).
  2. Grease and line an 18cm round springform tin and set aside.
  3. Beat together the butter and caster sugar until pale and creamy, then add in the eggs one by one until everything is combined.
  4. Add the vanilla, salt, coconut, and ground almonds and mix well.
  5. Pour the mixture in to the prepared cake tin, and carefully tap the tin on the table a few times to level out.
  6. Sprinkle the flaked almonds evenly on top.
  7. Bake for 30 minutes, then cover the cake with tin foil so that the almonds on top don't burn.
  8. Bake for another 20-30 minutes (so ca. 60 minutes in total), until the top feels firm but springy and an inserted knife or skewer comes away clean.
  9. Leave to cool in the tin before serving (the middle still seemed a bit wet at first, but it dried a lot more as the cake cooled down).
  10. This cake is quite sweet, so we washed it down with unsweetened milky tea.

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