Lemon Almond Cake with Coconut - makes one 8 inch cake
1 cup almond meal
1/2 cup sweet rice flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup packed brown sugar
4 eggs + one egg white
4 oz. unsalted butter, softened
1/2 cup buttermilk
2 tablespoons fresh lemon juice
Zest of one large lemon
1/2 teaspoon vanilla
Unsweetened coconut for top of cake
1/2 cup icing sugar
1 tablespoon fresh lemon juice
To make the glaze: in a small bowl, mix together the icing sugar and lemon juice.
Preheat oven to 350f/180c. Grease and line the bottom of an 8 inch cake pan with parchment paper and set aside.
In a large bowl, whisk together almond meal, rice flour, baking soda, baking powder and sugar. With an electric mixer, beat the eggs in another large bowl, until foamy. Add the buttermilk and butter, and beat until combined.
Beat in the lemon juice, zest and vanilla. Add the flour mixture, a little at a time, and beat for about 2 minutes.
Pour batter into cake pan and bake for 35-40 minutes, or until a skewer, inserted in centre, comes out clean. Cool on a wire rack. Once cooled, carefully invert cake onto a cake plate or stand. Top with a thin coat of lemon glaze and sprinkle with unsweetened coconut.
Have a great day! Back on Wednesday.