Kue Almond Kelapa Lemon Mudah
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 abo
Foto: RecipeTin EatsBahan-bahan
- 150 g / 10 tbsp unsalted butter
- 4 large eggs ((55-60g/2oz each), at room temp)
- 1 tsp vanilla extract
- 3/4 cup caster sugar ((superfine sugar, Note 2))
- 1 1/2 cups almond meal ((ground almond, Note 1))
- 1/4 tsp cooking/kosher salt
- 1 tsp baking powder
- 3/4 cup desiccated coconut ((US: finely shredded unsweetened coconut))
- 1 1/2 tsp lemon zest ((1 large lemon))
- 1/4 cup flaked almonds (, optional (Note 3))
Langkah-langkah
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!
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