passover week 2016 - buttery flourless almond and coconut cake

passover week 2016 - buttery flourless almond and coconut cake

• 13 Apr 2016

Sometime the recipes I use for Passover Week are old favourites that I've adapted. Some recipes are ones I've found that are conveniently flourless.





This recipe falls into the second category and comes from one of my favourite food writers, Belinda Jeffery. 






It's a melt and mix cake so it's easy to make and disappeared in a flash when I took it into work. 





It can be served as is with a cup of tea for afternoon tea or dressed up for dessert with some oven roasted fruit and a dollop of cream.



Here's the recipe for you. For all my recipes, I use a 250 ml cup and a 20 ml tablespoon. All eggs are 60 grams and my oven is a conventional oven not fan forced, so you may need to reduce your oven temperature by 20°C.

Flourless Almond, Coconut and Vanilla Cake - makes a 17 cm cake. To make a 23 cm cake, double all the ingredients but cook for the same length of time.

Ingredients
90g almond meal
30g desiccated coconut
pinch salt
125g caster sugar
2 x 60g eggs
The seeds of ½ a vanilla bean
100g unsalted butter, melted and cooled
2 tablespoons flaked almonds
Passover icing sugar, (optional), for dusting

Preheat the oven to 180°C. Butter a 17cm spring form cake tin and line the base and sides with baking paper.

In a medium-sized bowl whisk together the almond meal, desiccated coconut, salt and sugar with a balloon whisk to get rid of any lumps. In a separate bowl, whisk together the eggs, vanilla seeds and the cooled butter until it is incorporated. Tip the butter mixture into the almond mixture and stir together to form a slightly runny batter. Spoon the batter into the prepared tin and spread it out evenly, then scatter the flaked almonds over the top.

Put the tin into the preheated oven and bake the cake for about 40 minutes, or until the top of the cake springs back slowly when you press it gently. Cool the cake in the tin on a wire rack.

Once the cake is cool, invert it onto the rack, remove the tin and paper and invert it again onto a serving plate. Dust the top lightly with icing sugar, if liked, before serving.

A final photo for you.



I served the cake with some plums and pears I roasted with some finely orange rind, orange juice, a cinnamon stick, maple syrup and a dash of brown sugar. Delicious!

See you all tomorrow with another Passover week recipe.

Bye for now,

Jillian