ALMOND & COCONUT CAKE

SERVES 8 PREP 15 MINS COOK 55 MINS + COOLING

✦ 1½ cups almond meal ✦ 1 cup caster sugar ✦ 1 cup desiccated coconut ✦ 200g butter, melted ✦ 3 eggs, lightly beaten ✦ 2 tsp vanilla extract ✦ 1 lemon, zest finely grated ✦ 125g raspberries, plus extra to serve ✦ icing sugar, to serve

1 Preheat oven to 180°C. Lightly grease and line a 23cm springform pan with baking paper.

2 In a large bowl, combine almond meal, sugar and coconut. In a jug, whisk butter, eggs, vanilla and zest together. Lightly mix into dry ingredients.

3 Pour batter into pan. Dot raspberries evenly over top. Bake 50-55 mins until golden and top springs back when lightly pressed in centre.

4 Cool in pan 10 mins, then transfer to a wire rack to cool completely. To freeze, see tip.

5 Dust with icing sugar. Serve in wedges with extra berries.

To freeze, wrap in 2 layers plastic wrap and foil. Defrost at room temperature. TIP