Introduction
The perfect cake can elevate any occasion, and this delightful recipe featuring almond meal and desiccated coconut is no exception. With a texture that’s both moist and flavorful, it’s ideal for serving plain or accompanied by a light dusting of icing sugar. This cake is naturally gluten-free, making it a hit for those with dietary restrictions. Let’s dive into the detailed ingredients and steps to create this scrumptious treat.
Detailed Ingredients with measures
150g / 10 tbsp unsalted butter
4 large eggs (55-60g/2oz each), at room temp
1 tsp vanilla extract
3/4 cup caster sugar (superfine sugar)
1 1/2 cups almond meal (ground almonds)
1/4 tsp cooking/kosher salt
1 tsp baking powder
3/4 cup desiccated coconut (finely shredded unsweetened coconut)
1 1/2 tsp lemon zest (from 1 large lemon)
1/4 cup flaked almonds, optional
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 12 slices
With these ingredients and steps, you’re well on your way to baking a delicious cake that impresses with its flavor and texture. Enjoy the process and the delightful outcome!
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 180°C (350°F) or 160°C if using a fan oven.
Prepare the Cake Pan
Grease a 20cm (8-inch) round cake pan or springform pan with unsalted butter. Line the bottom with parchment paper for easy removal.
Melt the Butter
Place 150g of unsalted butter in a large microwave-safe bowl. Microwave it until fully melted. Allow it to cool for a couple of minutes.
Mix Wet Ingredients
Add 4 large eggs (at room temperature), 1 teaspoon of vanilla extract, and 3/4 cup of caster sugar to the melted butter. Whisk the mixture until well combined.
Combine Dry Ingredients
To the wet mixture, add 1 1/2 cups of almond meal, 1/4 teaspoon of cooking or kosher salt, 1 teaspoon of baking powder, 3/4 cup of desiccated coconut, and 1 1/2 teaspoons of lemon zest (zest from 1 large lemon). Whisk until fully incorporated.
Transfer to Cake Pan
Pour the cake batter into the prepared cake pan. If using flaked almonds (1/4 cup, optional), sprinkle them on top of the batter.
Bake the Cake
Place the cake in the preheated oven and bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake
Once baked, cool the cake in the pan for 15 minutes. Carefully turn it out onto a cooling rack to cool completely.
Serving the Cake
Allow the cake to cool for at least 1 hour before cutting into slices to serve. The cake is moist enough to be enjoyed plain, without any cream or additional toppings.
Notes
Almond Meal
Almond meal is made from ground almonds and is commonly used in gluten-free baking. It helps keep the cake moist and adds a delightful flavor. Almond flour, which is finer and usually made from peeled almonds, can be used as a direct substitute. Hazelnut meal can also be an alternative.
Caster Sugar
While you can use regular granulated sugar, caster sugar (also known as superfine sugar) is recommended due to its finer granules which dissolve more easily. The amount of sugar in this cake (3/4 cup for the entire cake) is not overly sweet.
Optional Almond Flakes
Flaked almonds on the surface of the cake are optional. They not only provide a protective layer, ensuring a deep golden color, but also add extra texture and visual appeal.
Storage
The cake can be stored for perfectly for up to 5 days. If the weather is hot, it is best kept in the refrigerator.
Cook techniques
Melt Butter
Melt butter by placing it in a large microwavable bowl. Microwave until fully melted, then let it cool for a couple of minutes before mixing with other ingredients.
Whisk Wet Ingredients
Incorporate the eggs, vanilla extract, and caster sugar into the melted butter. Whisk until the mixture is smooth and fully combined.
Combine Dry Ingredients
Sift or whisk together almond meal, cooking/kosher salt, baking powder, desiccated coconut, and lemon zest. Ensure all dry ingredients are evenly mixed before adding to the wet ingredients.
Fold and Pour
Gently fold the dry mixture into the wet ingredients until just combined. Be careful not to overmix, as this can affect the texture of the cake.
Optional Topping
If desired, sprinkle flaked almonds over the top of the batter in the cake pan before baking for added texture and appearance.
Bake the Cake
Place the cake pan in a preheated oven and bake for the recommended time. Keep an eye on the cake and check for doneness by inserting a skewer or toothpick into the center. It should come out clean when the cake is ready.
Cool Before Serving
Once baked, allow the cake to cool in the pan for approximately 15 minutes before transferring it to a cooling rack. Let it cool for at least an hour before slicing.
FAQ
What is almond meal?
Almond meal is made from ground almonds and is commonly used in gluten-free baked goods. It helps keep the crumb moist and adds a rich flavor.
Can I substitute almond meal with other ingredients?
Yes, almond flour can be used as a substitute for almond meal, though it is finer. Hazelnut meal can also work as an alternative.
Why use caster sugar instead of regular sugar?
Caster sugar is finer than regular granulated sugar, which allows it to dissolve more easily. This helps achieve a smoother texture in the cake.
How long will the cake stay fresh?
The cake can be stored for up to 5 days. If the weather is hot, it is best kept in the fridge to maintain freshness.
Do I need to serve the cake with cream or frosting?
The cake is moist enough to be served plain and does not require cream or frosting, though you can add toppings if desired.
Conclusion
This delightful cake, enriched with almond meal and coconut, is a perfect treat that balances moisture and flavor. Its simplicity and use of wholesome ingredients make it an ideal choice for both casual gatherings and special occasions. Enjoy it plain or with your favorite toppings, and savor the lingering notes of lemon and almond.
More recipes suggestions and combination
Chocolate Almond Cake
Add cocoa powder to the dry ingredients to create a rich chocolate version, and consider pairing it with chocolate ganache or a dusting of powdered sugar for added elegance.
Coconut Lime Cake
Substitute lemon zest with lime zest for a tropical twist and experiment with lime juice in the wet mixture for a zesty punch.
Berry Almond Crumble
Top the batter with fresh berries before baking for a fruity surprise, or serve a slice with a berry compote for a refreshing contrast.
Coconut Macadamia Cake
Incorporate chopped macadamia nuts along with the flaked almonds for a crunchy topping, providing an extra layer of flavor and texture.
Almond Orange Cake
Replace the lemon zest with orange zest and add a splash of orange juice to the wet ingredients for a citrusy delight that brightens up the cake.
Spiced Almond Cake
Incorporate spices such as cinnamon or cardamom into the dry ingredients for a warm, aromatic twist that complements the almond and coconut beautifully.
