coconut and raspberry slice

Serves 8, best consumed within three days.

A few weeks ago we were having afternoon tea with a food photographer, his wife had made us a beautiful cake to enjoy with our tea (pictured). He told us it was gluten free – hard to believe given how moist and delicious it was. Then a week later we went to a dinner party on the other side of town, a friend had caught some seafood down the Western coast and invited us to share it with him. Everybody brought a dish, and one friend had made a cake which outshined even the glorious Rock Lobster caught by our host. When we first saw the cake however, it was a double take (cake) moment and instantly realised that it was exactly the same style of cake we had savoured just the week before. At that moment it was decided, the next meeting with the cake would be of our own making. The second baker (Erin), kindly shared her recipe with us (thank you!), which on her version is attested to no one, it merely was a “recipe found scribbled in a notebook, like a gift from a magic fairy”. How gorgeous! And now we can pass this magical cake on to you all. So easy to make, incredibly flavoursome and gluten and dairy free! Enjoy and please share with your friends too.

 

1 1/2 cups (170gms) almond meal

1 1/4 cups (275gms) caster sugar

3/4 cup (70g) desiccated coconut

4 eggs

2 tsp vanilla extract

200gms dairy free spread (like Nuttelex, butter of course can be used), melted and cooled

1/2 cup fresh or frozen raspberries

 

 

Preheat oven to 180°, lightly grease a 24cm springform pan and line base and sides with baking paper.

 

In a large bowl, stir together almond meal, sugar and coconut.

 

In a medium bowl, whisk the eggs and vanilla extract until combined. Slowly whisk in the melted butter.

 

Add butter mixture into the almond mixture, stirring until smooth.

 

Pour batter into the prepared pan, then dot the top with the raspberries.

 

Bake 50-55 minutes, until the cake is golden and the top springs back when you press it lightly.

 

Cool in pan for five minutes, then remove and serve!

 

 

Notes: You can substitute the almond meal for gluten free flour, and the raspberries for poached rhubarb, figs or berries.