Ingredients
- 150g / 10 tbsp unsalted butter
- ▢4 large eggs (55-60g/2oz each), at room temp
- ▢1 tsp vanilla extract
- ▢1/4 cup caster sugar
- ▢1 1/2 cups almond meal (ground almond)
- ▢1/4 tsp cooking/kosher salt
- ▢1 tsp baking powder
- ▢3/4 cup desiccated coconut (finely shredded unsweetened coconut)
- ▢1 1/2 tsp lemon zest (1 large lemon)
- ▢1/4 cup flaked almonds , optional
Instructions
- 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.