![]() ![]() DO NOT skip lining the pan! Even greasing very generously is not enough to stop it from sticking to the pan, no matter how non-stick you think your pan is. Pour it into a 20cm/8″ lined round cake pan. Wet ingredients – Whisk in all the other wet ingredients (eggs, vanilla, sugar – yes, sugar is considered a wet ingredient in baking because it liquifies when mixed with other wet ingredients).ĭry ingredients – Whisk in the almond meal, coconut, baking powder, salt and zest. Melt the butter in a bowl using your microwave. Put everything in a bowl and MIX! How good would life be if all baking recipes were this easy? (Though, my waistline begs to differ). Just a touch, to bring out the flavours in this cake. Salt – Standard inclusion in most of my sweet recipes these days. Adds lovely texture to the cake, looks good and protects the surface from browning too much. Because the zest is where all the lemon flavour is – the juice is mostly just sour.įlaked almonds – for sprinkling on the surface. Lemon – We are only using the zest in this cake, for beautiful lemon flavour. Not to be confused with artificial vanilla essence which is…well, artificial. Otherwise, regular / granulated sugar can be used. Sugar – Use caster / superfine sugar if you can because it is finer so it will dissolve easier. I don’t think coconut flakes (shavings) will work in this cake, it’s not absorbent enough. Standard shredded coconut (which is like fine strands) will work but you’ll get more coconut texture in the cake. Hazelnut meal can also be substituted though you’ll have lovely hazelnut flavour instead of almond.īutter – The fat in this recipe, gives it a beautiful buttery flavour.īaking powder – This is what makes the cake rise.Įggs – Make sure they are at room temperature so they incorporate more easily into the batter.Ĭoconut – Desiccated coconut which is finely shredded, unsweetened coconut. It’s finer so gives the cake a slightly fluffier texture and less almond flavour. Or make your own by blitzing raw, unpeeled, unsalted almonds in a powerful blender (I use a Vitamix) until it becomes a fine powder.Īlmond flour can also be used (not as common here in Australia). Easily found nowadays, sold in the dried fruit & nut section and health food section of grocery stores. Here’s what you need to make this lovely cake:Īlmond meal (aka ground almonds) – This is raw almonds that are blitzed into a fine powder. What you need for this lemon coconut almond cake Mine is, because I’ve never come across a flour-based cake recipe with a crumb as moist as you can make using almond meal. I don’t actually know if theirs is gluten-free. Idea swiped from my local coffee shop where I’ve been eyeing lemon coconut cake bars for years. And the flavour! Adore, adore, adore the coconut lemon combination. ![]() It’s been likened to the fan favourite orange cake in texture – springy yet with an appealing moistness about it. Just put everything in a bowl and mix! There’s no need to whip softened butter or pull out your electric beater. This is a cake that is as delightfully easy to make as it is delicious to eat. BONUS: Just about the fastest, easiest cake recipe I know. It’s just a delicious cake! Love the coconut + lemon + almond meal combination, and the springy, moist crumb. Many people have tried this now and no one thinks of it as a gluten free cake.
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