It’s time to bake with this deliciously light and savory cake. I perfected the mixture of almond flour, shredded coconut, lemon juice and baking soda to create an irresistibly fluffy texture – And it is gluten free! Topped off with a creamy ricotta glaze and a drizzle of honey, as well as fresh strawberry slices and pistachios round off this creation as beautifully as it tastes.
Enjoy,
jess x
serves: 10
Ingredients:
- 2 cups (220 g) almond flour
- ¾ cup (65 g) grated coconut
- 1 teaspoon Baking powder
- 1 teaspoon Baking powder
- 3 eggs
- ½ cup maple syrup
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 teaspoons lemon zest
For the glaze:
- 300g smooth ricotta or coconut yoghurt/cream for non-dairy dishes
- 2 tsp maple syrup
- 1 tsp vanilla extract
- 8 strawberries, sliced
- ¼ cup pistachios, roughly chopped
- 2 tbsp honey for drizzling
Method:
Preheat oven to 180°C or 360°F. Line the bottom and sides of a springform pan with baking paper. We used a 20cm can.
In a large mixing bowl, mix together the almond flour, coconut flakes, baking powder, and baking soda. Whisk to combine and smooth out any lumps.
In another mixing bowl, whisk together eggs, maple syrup, lemon juice, and vanilla.
Pour the wet ingredients into the dry. Gently fold over with a spatula, you don’t want to over-mix the dough. Add the lemon zest and fold in again.
Pour the cake batter into the lined cake pan. Bake in the preheated oven for 35 minutes.
While the cake is baking, prepare the ricotta frosting. Add the maple and vanilla to the ricotta and stir until incorporated. Place in the refrigerator until the cake is ready to be iced.
Once the cake is done baking, remove from the tin and let cool in the tin for 10 minutes. Then remove from the mold and cool on a wire rack. Once cool, use a spatula or spoon to spread the ricotta icing over the top of the cake. Garnish with strawberry slices, chopped pistachios, a squeeze of honey and extra lemon zest.
Store in an airtight container in the refrigerator for up to 3 days.