Almond and Coconut Cake with Raspberries

This  cake is gluten-free and dairy-free I found it on:

Way Faring Chocolate 

 

 

• 1 1/2 cups (170g) almond meal
• 1 1/4 cups (275g) caster sugar
• 3/4 cup (70g) desiccated coconut
• 4 eggs
• 2 tsp vanilla extract
• 200g Nuttelex (dairy-free spread, or butter if that’s your thing), melted and cooled
• 1/2 cup (55g) fresh or frozen raspberries.

1. Preheat oven to 180°C (350°F), lightly grease a 24cm springform pan and line base and sides with baking paper.
2. In a large bowl, stir together almond meal, sugar, and coconut.
3. In a medium bowl, whisk the eggs and vanilla extract until combined. Slowly whisk in the melted butter.
4. Add butter mixture into the almond mixture, stirring until smooth.
5. Pour batter into the prepared pan, then dot the top with the raspberries.
6. Bake 50-55 minutes, until the cake is golden and the top springs back (or, at least, doesn’t feel uncooked… fancy that) when you press it lightly.
7. Cool in pan for 5 minutes, then transfer the cake to a wire rack to cool completely.

Rocksalt

Father’s Day was my excuse to try this restaurant, Rocksalt. It was great. My Sardines were cooked to perfection and the glass of sparkling wine matched the glittering water. Looking at the yachts it certainly felt like an enchanted life. The staff was so lovely, my soon to be three-year old invited her to his birthday party.

Rocksalt

91 Hannell St  Wickham NSW 2293
(02) 4961 1676