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