Lime Coconut Almond Cake

This olive oil cake is gluten free. It has a moist crumb with a crunch of almonds and coconut. Perfect on its own as a delicious afternoon tea treat or to leave covered on the counter top to slice and nibble as you want. It is simple and quick to prepare.

Photographs and recipe by Michelle Ranson of perthfoodphotography.com & @localgoodnesswa

A tasty tea-time treat, this cake keeps well (if you don’t finish it all at one!).

Lime Coconut Almond Cake

 Prep time 15 min    I Cooking time 30 min  I Serves 8

Ingredients 

130ml Arthur’s Grove Extra Virgin Olive Oil

4 large eggs, room temperature

1 tsp vanilla extract

160g raw sugar

150g finely ground almond meal

1/4 flat tsp baking powder

1½ flat tsp baking powder

80g desiccated coconut

1½ heaped tsp fresh lime zest

50g chopped, flaked or slithered almonds

1 tbsp icing sugar

Method  

Preheat the oven to 170°C using the top and bottom element mode. Line a baking tin (20cmx20cmx5cm) with baking paper then grease the paper.

In a large bowl, whisk olive oil, eggs, vanilla extract and sugar together until combined. Add almond meal, salt, baking powder, coconut and lime zest.

Whisk well to combine. Pour the batter into the lined tin then sprinkle with almonds.

Put the tin in the oven on the middle shelf and bake for 30 mins or until golden on the outside and cooked through to the centre.

Use the skewer test to see if the cake has cooked. Transfer the cake from the tin to a cooling rack, using the overhanging paper to lift it out. Once the cake has slightly cooled, gently remove the baking paper.

Once the cake has fully cooled, dust the top with icing sugar before cutting.