Flourless Almond, Coconut and Vanilla Cake

One of the young Elders we have here at the moment (male missionary) is a Coeliac.   He's from Sweden and I don't think he has long left on his mission.  We had them for tea last weekend and I baked him a special Gluten Free Almond, Coconut and Vanilla Cake for dessert.  The whole meal was gluten free of course.  Gluten free sausages with a gluten free onion gravy, mash,  vegetables, salad and this cake, with some tinned fruit and cream.  It went down a real treat!



I couldn't really have any of the cake as it is quite high in sugar . . .  and fat for that matter, lotsa lotsa butter.  But I did taste a very tiny sliver of it, just to make sure it was okay, and it was.  In fact it was moreishly okay!



Dense and buttery with lovely almond and vanilla flavours  . . .  and that special touch of coconut as well . . .



 The little sliver I tasted was soooooo good!  I would have loved to have more, but I must behave.  Raspberries would have gone very well with this but we had tinned sliced peaches in juice instead . .  . and some cream for Todd and the lads.



I just had the peaches and was grateful for them . . .  with a dollop of plain Greek Yogurt.  I love Greek Yogurt.  In any case all of the men really enjoyed this.  I love that I was able to bake something for Elder Nilson that he could enjoy with abandon.  That made me very happy, and him happy too!   It was such a simple thing to do, but very much appreciated.

*Flourless Almond, Coconut and Vanilla Cake*

Serves 8 to 10 

Printable Recipe 

A gluten free cake for the coeliac in your life to enjoy.  A bit of fruit with this goes very nicely.

180g ground almonds (2 1/4 cups)

60g dessicated coconut, unsweetened (2/3 cup)

1/4 tsp salt

250g sugar (1 1/3 cups)

4 large free range eggs, plus one egg yolk

1 1/2 tsp vanilla extract

1/4 tsp almond extract

200g unsalted butter, melted and cooled (7 ounces or 14 TBS)

2 heaped TBS of flaked almonds

Icing sugar to dust, optional

 

Preheat your oven to 180*C.  Butter a 9 inch round spring form cake tin and line the bottom and sides with baking paper.  Butter the paper.  Set aside.

Whisk the almonds, coconut, salt and sugar together in a bowl with a balloon whisk to totally combine, about 2 minutes.  Whisk the eggs, vanilla and almond extract together until well blended.   Drizzle the cooled butter into this mixture whilst whisking constantly, to thoroughly combine.  Pour into the prepared tin.  It will be a very slack mixture.  Sprinkle the flaked almonds over top.    Place the tin on a baking tray and bake in the heated oven for 40 minuts, or until the top springs back when gently pressed.



Cook the cake in the tin on a wire rack.

Tip the cake out once cooled, removing the bottom of the tin and any paper.  Invert it onto a serving plate. Dust with icing sugar and serve.



Bon Appetit!