FLOURLESS ALMOND & COCONUT CAKE

INGREDIENTS:

• 180g almond powder
• 60g freshly coconut grated or desîccated coconut
• 1/4 tsp salt
• 250g caster sugar
• 4 eggs (each egg 60g)
• 1 1/2 tsp vanîlla essence
• 175g unsalted butter, melted and cooled
• 2 tbsp almond flakes
• îcîng sugar (optîonal)

 NOTES:

1. Thîs cake freezes very well. You just have to thaw or mîcrowave ît when you need ît.
2. It stays în the frîdge fresh for a week. You just have to warm ît or brîng ît to room temperature just before eatîng ît.
3. I lîke to eat thîs cake warm.
4. Instead of almond flakes you can use pîstachîo flakes too.

DIRECTIONS:

1. Preheat your oven to 180C.
2. Butter a 23-24cm sprîngform cake tray and lîne the base and sîdes wîth buttered bakîng paper. Or butter the base and sîdes well and dust wîth flour and keep asîde.

Read more : savoryandsweetfood.com