I went to the Insomnia coffee shop in Roscommon Town a few months ago, and never forgot the amazing Flourless Almond Cake that I had with my also amazing Short Black Coffee. So I always intended to try to create my own version at home. I came across a few recipes, and ended up with this one. Now I am not coeliac or on a gluten free diet, but was just interested in really good cake.
Here we go…
Ingredients:
- 200g Butter
- 4 Eggs
- 1 tsp vanilla
- 180g Almond Meal / Ground Almonds
- 70g Desiccated Coconut / Coconut Flour
- 1/4 tsp Salt
- 250g Caster Sugar
- 30g Flaked Almonds
- Icing sugar to decorate (optional)
Method
- Pre-heat the oven to 160 degrees (fan assisted oven)
- Grease and line a 20cm round spring form cake tin and set aside.
- Combine almond meal, coconut, salt and caster sugar, stir until well mixed together.
- Place the butter in a microwave safe bowl and melt in the microwave on a med-low setting. Allow to cool.
- When the butter is cool, add the eggs and vanilla extract, and beat with an electric mixer until fully combined.
- Stir in the dry ingredients until fully combined.
- Pour the mixture into the prepared cake tin
- Sprinkle the flaked almonds over the top and bake for 40 minutes.
- Allow to cool in the tin, and then turn out onto a wire rack.
- You may then dust with the icing sugar.
- Store in an airtight container for up to 3 days.
- You can also freeze and defrost and enjoy as required.
