Over the weekend I have once again taken a look at Helen Goh's wonderful cake recipes and tried the coconut, almond cake. The cake was not only very easy to prepare it was also incredibly delicious. So delicious that the first cake was eaten faster than I could take a photo.
But ok, I prepared a second one today....
180 g ground almonds
60g desiccated coconut
150 g caster sugar
70 g flour
1 tsp. baking powder
¼ tsp. salt
200g very soft butter
2 tsp.Vanilla extract
2 tsp finely grated lemon zest
150 g raspberries, blueberries or gooseberries
First place in one bowl the almonds coconut, sugar flour and salt
Second place the eggs in an other bowl and whisk lightly. Add the butter, vanilla and the zest and whisk very well.
Now whisk slowly and put the dry mix from the other bowl in. At the end fold the Berrys in and put the mixture into the baking tin (23 cm, round).
Bake it in the preheated oven (160 C) for about 40 - 45 minutes.
