It’s time to get your bake on with this deliciously light and zesty cake. I’ve perfected the mix of almond meal, desiccated coconut, lemon juice and baking soda to make for an irresistibly fluffy texture – and it’s gluten free! Topped off with creamy ricotta icing and a drizzle of honey, plus fresh strawberry slices and pistachios provides the finishing touch to make this creation look as beautiful as it tastes.
Enjoy,
Jess x
Serves: 10
Ingredients:
- 2 cups (220g) almond meal
- ¾ cup (65g) desiccated coconut
- 1 tsp baking powder
- 1 tsp baking soda
- 3 eggs
- ½ cup maple syrup
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tsp lemon zest
For the icing:
- 300g (10.5oz) smooth ricotta, or coconut yoghurt/cream for dairy-free
- 2 tsp maple syrup
- 1 tsp vanilla extract
- 8 strawberries, sliced
- ¼ cup pistachios, roughly chopped
- 2 tbsp honey, to drizzle
Method:
Preheat the oven to 180°C or 360°F. Line the base and sides of a springform cake tin with baking paper. We used a 20cm tin.
In a large mixing bowl combine the almond meal, desiccated coconut, baking powder and baking soda. Whisk to combine and smooth out any lumps.
In another mixing bowl, whisk together the eggs, maple syrup, lemon juice and vanilla.
Pour the wet ingredients into the dry. Gently fold together using a spatula, you don’t want to overmix the batter. Add in the lemon zest and fold again.
Spoon the cake batter into the lined cake tin. Bake in the pre-heated oven for 35 minutes.
Whilst the cake is baking, prepare the ricotta icing. Add the maple and vanilla to the ricotta and stir until incorporated. Transfer to the fridge until the cake is ready to ice.
Once the cake is cooked, remove from the tin and allow to cool in the tin for 10 minutes. Then remove from the tin and cool on a wire rack. Once cool, use a spatula or spoon to spread the ricotta icing over the top of the cake. Top with strawberry slices, chopped pistachios, a drizzle of honey and extra lemon zest.
Keep stored in an airtight container in the fridge for up to 3 days.
