ALMOND, COCONUT AND CHERRY CAKE
This is my current favourite treat. It tastes so moist and satisfying because of its really amazing texture from the ground almonds and the coconut. It’s delicious with a generous dollop of crème fraiche, or just on its own with a cup of tea.
- 100g coconut oil
- 170g coconut sugar
- 170g ground almonds
- 85g desiccated unsweetened coconut
- 1 teaspoon baking powder
- 3 medium eggs or 2 large ones
- Four drops vanilla essence
- Splash almond milk
- Few large handfuls frozen pitted cherries
- Flaked almonds for sprinkling
Grease and line the bottom of a 20cm cake tin – it can be round or square, your choice
Set the oven to 180C/350F/Gas Mark 4.
If you have a mixer, blast the coconut oil and sugar together until they are a paste, otherwise beat with a spoon. Then add the almonds, vanilla essence, baking powder and coconut and mix them in too.
Add the eggs and combine them in well, and pour in a splash of almond milk to loosen up the cake mix.
I never weigh my cherries – I just do it by sight. So add your handfuls and stir them in, making sure they are evenly distributed – don’t use the mixer for this bit! If you can’t get cherries, use raspberries or blueberries. These can be fresh or frozen; I just happen to use frozen cherries because they are cheap.
Scrape the mixture into the prepared cake tin and sprinkle on your flaked almonds, covering the entire top of the cake.
Bake in the middle of the oven for about forty-five minutes. Check to see if it’s cooked by inserting a skewer – it should come out clean.