Co­conut flour com­bines with al­mond meal in a gluten-free cake that’s per­fect for a spe­cial af­ter­noon tea or din­ner-party dessert.

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co­conut al­mond cake with honey-glazed plums

¾ cup (150g) solid co­conut oil (should be sim­i­lar con­sis­tency to soft but­ter) ¾ cup (105g) co­conut sugar

3 eggs

½ cup (125ml) co­conut milk

1 tea­spoon vanilla essence

1 cup (100g) al­mond meal

½ cup (45g) des­ic­cated co­conut

½ cup (55g) White Wings Co­conut Flour

2 tea­spoons gluten-free bak­ing pow­der

2 ta­ble­spoons honey

4 small ripe plums, halved, stones re­moved

¾ cup (200g) co­conut yo­ghurt (sub­sti­tute thick nat­u­ral yo­ghurt)

Pre­heat oven to 170°C (325°F). Grease a 20cm spring­form cake pan and line the base with non-stick bak­ing pa­per.

Place the co­conut oil and co­conut sugar in a large bowl and beat with elec­tric beat­ers un­til com­bined. Add the eggs, 1 at a time,beat­ing well between each ad­di­tion.

Add the co­conut milk and vanilla essence, and beat un­til an even con­sis­tency. In a sep­a­rate bowl, mix to­gether the al­mond meal, des­ic­cated co­conut, co­conut flour and bak­ing pow­der.

Add the dry in­gre­di­ents to the wet in­gre­di­ents and mix well.

Pour the mix­ture into the pre­pared pan, place on a bak­ing tray on the lower shelf of the oven, and bake for 50-60 min­utes or un­til lightly golden on top and a skewer in­serted into the cake comes out clean. Re­move from oven and cool in the pan for 20 min­utes, then trans­fer to a wire rack to cool com­pletely.

Heat the honey in a small non-stick fry­pan over high heat un­til bub­bling. Add the plums, cut-side down, and cook for 2-3 min­utes or un­til golden brown and sticky. Re­move from the heat. Top the cake with yo­ghurt and warm plums and driz­zle over the syrup from the pan to serve. SERVES 8.

Recipe Jac­que­line Al­will.

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