Raspberry, almond and coconut cake by Belinda Jeffery
This cake is so delightful.
Raspberry, almond and coconut cake, thanks to the wonderful Belinda Jeffery. The recipe is from her cookbook ‘A Year of Sundays’.
Many of you will know of Belinda Jeffery. She has a cult-like following also on Instagram @belindajefferyfood
Her writing and recipes are so dependable and so, so beautiful. It feels like you have her, as a friend, beside you in the kitchen. She has a warm and kind heart & such generosity about her.
In our RM Cooking Club, we have introduced a new addition, which is a cookbook club inside the book club (confusing but awesome). For the first month of our cookbook club, we are cooking from Belinda’s book ‘A Year of Sundays. First out of the oven was this Raspberry, almond and coconut cake.
Nellie
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Raspberry, almond and coconut cake by Belinda Jeffery
Belinda Jeffery's Raspberry, almond and coconut cake
Equipment
- 1 Oven
- 1 Saucepan
- 1 Fine mesh sieve
- 1 Electric mixer
- 1 Heatproof bowl
- 1 23 or 24 cm cake tin
Ingredients
Raspberry puree
- 150 g fresh or frozen raspberries
- 60 g caster sugar
- 12 g cornflour
- 200 g unsalted butter melted and cooled
- 100 g almond meal
- 50 g desiccated coconut
- 70 g plain flour
- ½ teaspoon of baking powder
- 7 egg whites 7 large egg whites (from approx. 70g eggs – not 70g of egg whites total)
- 250 g icing sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons flaked almonds toasted
- icing sugar (optional), for dusting
Instructions
For the raspberry puree
- Put the raspberries and sugar into a small saucepan and gently mix them together. Leave them to sit for 15 minutes
- Sprinkle the cornflour over the berries and place the pan over medium heat. Bring the mixture to the boil. Stir regularly. Adjust heat to ensure it bubbles gently for one minute. Keep scraping the base of the pan with a spoon and allow the mix to become thick and dark. Remove from the heat. Pour the berries into a heatproof bowl and allow to cook & thicken (do not stir).
- Preheat your oven to 180C. Butter a 23 or 24cm shallow spring form cake tin and line the base and sides with buttered baking paper.
- Melt and then cool the butter.
- Put the almond meal, desiccated coconut, flour and baking powder into a medium-sized bowl and whisk them briskly together with a balloon whisk for 1 minute or until thoroughly combined.
- In a separate bowl, whisk together the eggs in a clean dry mixing bowl and sift in the icing sugar and salt. Use an electric beater on a medium speed to combine the mixture until it is just smooth but not foamy or fluffy.
- Add the almond mixture to the eggwhites and beat briefly again until just combined. Then, with the beaters going, add in the melted butter and vanilla and mix until combined.
- Scrape the batter into the prepared tin and the dollop the raspberry puree evenly over the top. spread it out evenly, then scatter the flaked almonds over the top.
- Put the tin in the oven and bake the cake for about 40-45 minutes, or until the top of the cake springs back slowly when you press it gently. Cool the cake in the tin on a wire rack.
- Serve with toasted almonds and dust with icing sugar.
Notes
I usually slice it before I freeze it and defrost (or microwave) it as I need it (frequently in my case!). It also keeps well in the fridge for a week or so. Warm it gently or bring it to room temperature before eating it – although it has a rather fabulous ‘chewy’ almost candy-like texture when it’s cold too.
Nutrition
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2 thoughts on “Raspberry, almond and coconut cake”
This was one of the most delicious things I’ve ever baked!!
A few VERY important points to make:
– the instructions around the egg whites were very unclear for me (is it 70g of egg whites, or 7 egg whites from 70g of eggs?). The latter didn’t make any sense for me. So I ended up using 70g of egg whites in total. This worked out beautifully in the recipe
– I mixed the egg whites by hand and made them quite thick and foamy (even though the recipe said not to). This worked out well.
– I used an 8inch cake pan, which overflowed a tad when baking. Next time I’ll be sure to use a 9 inch.
– I added 1/2 tsp of almond extract.
This recipe is a keeper. Easy to pull together. Not too sweet, moist crumb. Will definitely make again.
Thank you so much for your kind words—I’m absolutely thrilled to hear this cake was such a hit for you! Your feedback is so generous and helpful for others too.
I appreciate you flagging the note about the egg whites. The original recipe (from the always-brilliant Belinda Jeffery), calls for 7 large egg whites from 70g eggs—but I can completely understand how that wording might have caused a pause. Using 70g of egg whites total clearly worked beautifully for you, so I’ll look at how I can clarify that in the post for future readers.
Interesting to hear you whisked the egg whites by hand to a thicker consistency. Sometimes trusting our instincts in the kitchen pays off, doesn’t it?
And thank you also for the note about the cake tin. I’ve always had great results using a 23–24cm tin as per the recipe, but your experience is a good reminder that tins can vary slightly in depth too. I’m so glad it still turned out beautifully for you (and that almond extract addition sounds divine!).
So happy to hear it’s a recipe you’ll come back to. Thanks again for sharing—it really means a lot.