Flourless Almond Cake Recipe
Ingredients
- 3,5 oz almond meal (100 g)
- 2 oz grated coconut (55 g)
- 4,5 oz caster sugar (125 g)
- 3,5 oz unsalted butter (100 g), very soft
- a handful almonds shaved
- 2 drops almond extract
- 2 large eggs at room temperature
- salt
Instructions
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1. Add the almond flour or meal (keep a tablespoon of it aside to coat the cake tin later), sugar, grated coconut, soft butter, almond extract and the eggs to the bowl of the Stand Mixer Mini. Season with a little pinch of salt.
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2. Attach the flat beater and tilt the mixer head down.
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3. Set speed 4 and mix the batter for 5 minutes.
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4. In the meantime butter a small springform cake tin of 6 inches (15 cm) in diameter. Coat the tin with the almond flour you kept aside.
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5. Pour in the almond batter. Sprinkle with the shaved almonds.
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6. Bake the cake in a preheated at 356°F (180°C) for 45 to 50 minutes.
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7. Remove the cake from the hot oven and let it cool down fully at room temperature. Sprinkle the freshly baked cake with icing sugar, cut it and serve.
