Almond, coconut and lime cake
This cake is the one bowl (technically two) recipe you need in your repertoire. Not only packed with flavour and a moorish almond texture, it’s also gluten free and dairy free. I’ve baked this recipe a hundred times, adding in blueberries or raspberries or nothing at all, and it’s a hit every time. Freshly baked or straight out of the freezer, it always keeps me crawling back for more.
- 255g almond meal
- 270g caster sugar
- 105g desiccated coconut
- 5 eggs
- 2 teaspoons vanilla extract
- Finely grated zest of one lime
- 300g dairy free spread, melted and cooled
- 240g icing sugar mixture
- 2 tablespoons lime juice
- Preheat oven to moderate, 180C (or 160C fan forced). Lightly grease a 24cm a cake pan (springform works great here). Line base and side with baking paper.
- In a large bowl, combine almond meal, sugar and coconut. Add the eggs, vanilla extract and lime zest. Gradually add the melted butter, then beat the batter until it’s combined and smooth.
- Pour batter into the prepared pan and bake 50-55 minutes, until the cake is golden and the top springs back slightly. Leave in the pan to cool.
- To make the lime drizzle icing, place the icing sugar in a bowl. Add the lime juice, and whisk with a spoon to form a runny paste. Pour over the top of the cooled cake.
Cut into slices and wrap in cling film to freeze.