You know how on TV shows like Masterchef they talk about letting the foods’ flavours shine? That’s what happens with this cake. It’s very simple, just a little bit wholesome, and it doesn’t get bogged down with extra ingredients to enhance the flavour. Instead, there’s no salt, no vanilla, nothing to alter the truly lovely flavour synergy between raspberries, coconut blossom sugar, and almonds.
The cake is moist and just a little buttery, and the coconut blossom sugar gives it a slightly sticky caramel sweetness and a slight aroma like golden rum. The raspberries just sit there and pop with colour and flavour. It’s kind of gorgeous.
I made this cake on pure inspiration for the birthday of a chef friend who steers clear of gluten and refined sugars. I like a bit of a GF challenge these days and happened to have some coconut blossom sugar in the cupboard (following some sago and coconut milk experiments), so when Kell said coconut sugar was on the “yes” list, I knew what to do!
I only made a 10cm cake, but I heard that she ate the whole thing herself. I know how she feels, I’d put a tiny bit of mixture aside and baked it up for a little sample, and that was enough for me to make my own cake. I made a bigger one, and I’m happy to say this cake keeps beautifully in the fridge for up to a week. You know, if you don’t pull a Kell on it.
You could also make this cake with brown sugar but of course it won’t have the nuanced toasty flavour.
Coconut Blossom Raspberry Almond Cake (gluten free)
Makes a 10x20cm cake
ingredients
100g coconut blossom sugar
2 eggs
110g ground almonds
5g baking powder
1 cup raspberries (fresh or frozen)
mixing
