ALMOND BROWN BUTTER CAKE

This is a rich, dense, moist and thoroughly delectable cake. Served with scrummy homemade coconut ganache, it’s an impossible dessert to resist!

Preparation time 20 mins plus cooling

Cooking time 50 mins Serves 8

180g almond meal 220g raw caster sugar 100g desiccated coconut

1/2 tsp baking powder

4 large free-range eggs 2 tsp vanilla extract 200g bu™er, melted, browned and

cooled (to get 180g brown bu™er) 100g fresh or frozen blueberries,

plus extra fresh, to serve Shaved toasted coconut, to serve

COCONUT GANACHE

250g coconut yoghurt

2¡/£ Tbsp icing sugar mixture

1 tsp vanilla extract

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Lightly grease a medium loaf pan and line with baking paper.

STEP 2 Put almond meal, sugar, coconut and baking powder in a large bowl and mix to combine.

STEP 3 Put eggs and vanilla extract in a medium bowl and whisk until combined. Slowly whisk in the melted brown bu er.

STEP 4 Add egg mixture to almond mixture, stirring until smooth.

STEP 5 Pour ba er into prepared tin, then dot the top with blueberries.

STEP 6 Bake for 45-50 minutes, or until cake is golden and the top springs back when you press it lightly. Allow to cool completely in the tin, before turning the cake out onto a wire rack and icing.

STEP 7 To make the coconut ganache, fold coconut yoghurt and sugar together, then add vanilla and mix until smooth, thick and glossy.

STEP 8 Slice half the extra blueberries, smother cooled cake with coconut ganache, then top with toasted coconut, and sliced and whole blueberries. Serve.