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Recipe video above. Many people have tried this now and no one thinks of it as a gluten free cake. It's just a delicious cake! Coconut and lemon is a lovely flavour combination with the subtle flavour of almond meal. Lovely springy, moist crumb like the fan-favourite orange cake. Bonus: Just about the fastest, easiest cake recipe I know!1 1/2 tsp of lemon zest mightn't sound like much but the lemon flavour comes through just the right amount, in my opinion.:)
View original recipe on recipetineats.comPreheat oven to 180°C/350°F (160°C fan). Grease a 20cm/8” round cake pan (or springform pan) with butter then line with paper.
Melt butter - Place the butter in a large microwavable bowl and melt in the microwave. Let cool for a couple of minutes.
Wet ingredients - Add egg, vanilla and sugar and whisk until combined.
Dry ingredients - Add almond meal, salt, baking powder, coconut and lemon zest. Whisk until combined.
Bake 40 minutes - Pour into pan. Sprinkle over almonds. Bake 40 minutes. Cool 15 minutes in pan then carefully turn out onto cooling rack.
Cool at least 1 hour before cutting slices to serve. Moist enough to serve plain - doesn't need cream or anything!
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