I love this cake, the texture of this cake is ethereal – it’s so moist and buttery with the rich flavor from the almonds and coconut. Its more like the Arabic dessert, Basbousa. All those people who are allergic to gluten (like me), this recipe is for you.
INGREDIENTS:
- 180g almond powder
- 60g freshly coconut grated or desiccated coconut
- 1/4 tsp salt
- 250g caster sugar
- 4 eggs (each egg 60g)
- 1 1/2 tsp vanilla essence
- 175g unsalted butter, melted and cooled
- 2 tbsp almond flakes
- icing sugar (optional)
DIRECTIONS:
- Preheat your oven to 180C.
- Butter a 23-24cm springform cake tray and line the base and sides with buttered baking paper. Or butter the base and sides well and dust with flour and keep aside.
- In a bowl add almond powder, coconut, salt and sugar and stir well with a whisk until combined well.
- In another bowl, whisk together the eggs, vanilla essence till properly mixed.
- Then add in the cooled butter and mix till it is completely incorporated.
- Tip the butter mixture into the almond mix and stir them together. The batter will be quite loose.
- Pour this into the prepared baking pan and spread it out evenly.
- Scatter the almond flakes on top.
- Bake in the oven for 40 minutes or until the top of the cake springs back slowly when you press it gently.
- Cool the cake inside the tin on a wire wrack.
- Once the cake gets cooled, invert it onto the rack, remove the baking paper and invert it again onto the serving plate. Sprinkle icing sugar on top if desired
To get the complete recipe info, visit the following link @savoryandsweetfood.com
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