The cake itself isn’t hugely impressive to look at; as it doesn’t have any flour it remains reasonably flat but oh what a texture! Inside the cake is sticky, buttery and packed with flavour. The crust manages somehow to be chewy and crumbly at the same time.
Look how juicy and moist the cake is:
I served the cake with a cup of tea, but it would also be lovely as a dessert with some whipped cream or maybe even some fruit.
If you look up the phrase “buttery almondy coconuty goodness” in the dictionary it shows this photo:
200g unsalted butter, melted and left to cool
180g ground almonds
60g desiccated coconut
250g caster sugar
1 teaspoon almond extract
2 handfuls flaked almonds
How to make:
- Preheat oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
- Line a 20cm springform tin with baking paper.
- Melt the butter in a small saucepan then put to one side to cool. You don’t want the butter to colour so melt on a low light and remove from the heat as soon as possible.
- Put the ground almonds, coconut, and caster sugar into a bowl and whisk a little to combine and get some air into the dry mixture.
- In a separate bowl, beat together the eggs, vanilla and almond extract until well combined. Gradually beat in the cooled butter.
- Tip the dry mix into the butter mix and stir until totally combined. The batter is loose and slightly lumpy looking so don’t panic!
- Pour the batter into the tin and scatter the flaked almonds over the top.
- Bake for approximately 40 minutes or until a skewer comes out reasonably clean – as the cake is so moist and sticky it will never come out clean but as long as the batter on the skewer doesn’t look raw the cake is done. Mine took 45 minutes.
- Cool in the tin on a wire rack. The cake sinks a smidgen on cooling but this is the squidginess forming so is a good thing!
- Once completely cool, remove from the tin. The cake will keep for a few days but needs to be kept in the fridge.
- Bask in glory at the wonderful thing you have made.