A moist, light and just right sweet almond and lemon cake. This gorgeous gluten-free cake always reminds me of spring in the countryside. Maybe it is the scent of lemon, or the almond meal – quintessential in European cuisine. Perfect as a dessert or event cake with its bright splashes of crimson red from the raspberries scattered amongst the vibrant sunny hued cake.
The cake is authentically Italian, I imagine having a wonderful slice with a cup of brewed espresso sitting underneath an olive and lemon tree….
I am an advocate of moderation and naturally what I also love about this cake, it is sweet just the right amount, not saturated in sugar and syrup.
150g ground almonds
60g unsweetened dessicated coconut
1/2 cup caster sugar
4 large eggs
2 tspns vanilla extract
1/4 tspn almond extract
200g unsalted butter, melted and cooled
1 teaspoon lemon zest or zest of half lemon
1/4 cup frozen rasberries
2-4 tbspns flaked almonds
icing sugar to dust, optional.
Preheat oven to 180 degrees.
Butter a 9 inch cake tin and line the bottom and sides with baking paper.
Whisk the sugar, zest and butter together approximately 2 minutes, until the butter and sugar are creamed.
Add the eggs in one at a time until well blended.
Stir in the vanilla and almonds and coconut.
Poor into the prepared tin.
Press frozen rasberries evenly around the cake.
Sprinkle the flaked almonds on top and bake for 40 minutes or until the top springs back when pressed and is golden in colour.
Let the cake cool on a wire rack before removing from the baking dish.
Tip the cake out – it will now be upside down, remove paper and using a second place to keep the cake in place – tip again.
Dust with icing sugar and serve with a drizzle or rasberry compote or cream or even yoghurt.
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What a sweet and moist cake this must be.