Belinda Jeffery's Raspberry, almond and coconut cake

A recipe from A Year of Sundays by Belinda Jeffery A note from Belinda" “This is from the secret cache of recipes I turn to when I have to whip up something special at very short notice – and it’s just fabulous. Although it’s an unassuming slim little cake and somewhat wet inside, don’t let looks fool you; it has the best flavour, and there’s a lovely contrast between the slightly chewy crust and buttery crumb. What’s also appealing is that it only takes about 15 minutes to make and is wonderfully versatile – perfect for afternoon tea, but serve it with poached plums, quince or tamarillos and a dollop of rich cream and it’s like waving a magic wand that transforms it into a very elegant dessert.”

No ratings yet

Print Pin

Course: Dessert, sweets, Cake

Cuisine: French, Australian fusion

Prep Time: 30

Cook Time: 45

Servings:

Calories: 396kcal

Author: Nellie Kerrison | Relish Mama

Cost: 20

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 large egg whites from 70g eggs
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

A note from Belinda - It’s handy to know that this freezes very well.
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