Raspberry & Coconut Cake
After all the recent soup recipes, how about some baking for a change before the last of the raspberries disappear from the shops. This yummy cake takes its sweetness from coconut and honey, and is both gluten and diary free.
Ingredients
- 160g ground almonds
- 40g desiccated coconut
- a pinch of salt
- 2 tsp baking powder (gluten free, if required)
- 3 eggs
- 4 Tbsp runny honey
- 150g raspberries
Directions
- Preheat your oven to 180 C (or 160 C for a fan oven).
- Line a 1 pound loaf baking tin with grease proof baking paper. I find that greasing the sides of the tine a little first helps the paper stay in place.
- In one mixing bowl, mix together the almonds, coconut, salt and baking powder.
- In another bowl, whisk together the eggs and honey.
- Add the wet mixture to the dry mixture, and stir together until combined.
- Finally, fold in the raspberries (keep a few aside to decorate when serving the cake).
- Pour the mixture in to your prepared tin, and bake in the oven for 30 minutes.
- After the first 30 minutes, cover the cake in tin foil so the top doesn’t burn, then bake for another 20-30 minutes until cooked through – the best way to test this is by inserting a wooden skewer in to the middle. If it comes out clean, i.e. no raw dough sticking to it (a few crumbs a fine) then it’s done.
- Leave to cool for 10-15 minutes, then gently lift it out of the tin and removing the paper. Transfer to a cooling rack and leave to cool completely.
- Sprinkle with some extra coconut and decorate with the reserved raspberries to serve.
