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. :)
Preheat 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!
Notes
1. Almond meal is ground almonds, common ingredient used to make gluten free baked goods with the bonus that it keeps the crumb moist + has lovely flavour. Almond flour is finer and usually made with peeled almonds but works as a direct substitute for almond meal. Hazelnut meal can also be used.2. Sugar - Sub ordinary/granulated white sugar, caster/superfine sugar is just safer because it's finer = dissolves easier. Note: This cake is not overly sweet, 3/4 cup of sugar in a whole cake is not that much!3. Almond flakes on the surface is optional. I originally added it to protect the surface a bit - without, it is deep golden. But I also like the extra texture and how it looks. :)4. Keeps perfectly for 5 days - best in the fridge if it's hot.Nutrition per slice assuming 12 slices.