I like to make simple cake rather than those with icing and fondant. But I do have a problem, my kids won’t try any cake which does not have chocolate. This Coconut, Almond and Raspberry Cake is adapted from the Ottolenghi & Goh’s new book Sweet which I borrowed from the library. I liked a few recipes in this book.
I wanted to make a cake for Valentine’s day, but it didn’t happen. As Sun is not helping me, yes weather here in Houston is mostly turned cloudy and foggy most of the days, that means no food photography. Today Mr. Sun decided to come out, but also decided to play hide and seek, and I decided to try this coconut, almond and raspberry cake.
I made changes to the recipe, yes I don’ t has self-rising flour in hand. I am not intending to buy self-rising flour as I am not using it very often. So, skipped that and was feeling too lazy to make my own. So, added flour, baking powder and salt separately. Added raspberry instead of blueberry. It turned out fine, the Cake is delicious. I think this cake has nutty flavor from the almond and coconut, amount of flour is less so main taste is coming from former one. One thing you need to watch for is the time of baking, my cake was baked within 50 minutes. If you keep it long, it will burn.
Also, you need only two bowls and a whisk to make this, I didn’t use my Kitchen Aid mixer. In one bowl mix all the dry ingredients and another add wet ingredients and combine everything. Also folding raspberry into the dough means you are making mess of raspberry, they are so sensitive if you touch they will break into pieces. So, decided to divide the dough and layered with raspberries. That way they look better.
Tangy-sweetness of baked raspberry is perfectly married with nutty almond and coconut. This cake is best with cup of coffee or tea. Great for breakfast too. If you like a simple cake like me, give it a try and let me know how it turned out.
Coconut, Almond and Raspberry cake
- 12/3 cup /180g ground almonds/ almond flour
- 2/3 cup / 60g desiccated coconut
- 1 ¼ cup /250g granulated sugar
- ½ cup plus 1 tbsp/70g all-purpose flour
- ¾ tsp baking powder
- 1/4 tsp salt
- 4 large eggs
- ¾ cups 2 tbsp/200g unsalted butter melted and cooled
- 1½ tsp vanilla extract
- finely grated zest of 1 lemon 1 tsp
- 8 oz 170g raspberries
- 1/4 cup/ 20g flaked almonds
- Grease and line a 23cm/9-inch spring form cake pan. Preheat the oven to 350F/180C.
- In a mixing bowl add he almonds, coconut, sugar, flour and salt and whisk to aerate and remove the lumps.
- In another bowl add eggs and whisk lightly. Add the melted butter, vanilla extract and lemon zest and whisk again until well combined. Pour this into the dry mix and whisk to combine.
- Transfer half of the dough into cake tin and line with half of raspberries. Then top with rest of the dough and place remaining raspberries.
- Sprinkle with the flaked almonds and bake for 50 minutes, or until a skewer inserted in the center of the cake comes out clean. Keep a close eye on it towards the end of cooking.
- Set aside for 30 minutes before inverting out of the tin, removing the baking parchment and placing the cake the right way up on a serving plate. It can either be served warm with cream or set aside until cool.
- This will keep for up to 3 days in an airtight container or wrapped in aluminum foil. It also freezes well for up to a month.
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.