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Ingredients for coconut & almond cake
1 Tbsp Low Fat Margarine
3 Tbsp Honey
2 Tbsp Ground Almond
1 tsp Vanilla Essence
1 tsp Mixed Candied Peel
1 Cup Desiccated Coconut
1 Level Tbsp Brown Rice Flour
1 Medium Egg
1/4 tsp Baking Powder

For the Bottom Layer
1 Large Handful Almonds ( roughly chopped)
2 Tbsp Blueberry Jam/Conserve
2 Small tsp Honey
2 Tbsp Brown Rice Flour
Few Drops Almond Essence

'note... the blueberry jam was sweetened with concentrated fruit juice not sugar, if you use sugar jam you do not need the 2 tsp honey unless you want it extra sweet.'

How to make a coconut and almond cake


Place your margarine, 2 Tbsp ground almonds and 2 Tbsp honey into a baking bowl mix well.




Add the coconut and vanilla essence mix well.




Add egg mix well, then 1 level Tbsp brown rice flour and 1/4 tsp baking powder mix well.

Add the last 1 Tbsp honey mix well.

Leave the coconut mixture to the side.

Take a small bowl with your chopped almonds, mix in blueberry jam with the 2 small tsp of honey ( if you are using jam that is sweetened with sugar and not fruit juice you don't need the honey) 2 level Tbsp brown rice flour and few drops of almond essence, mix well.



Grease and flour a small loaf tin.

Pour in your almond and blueberry mixture first and level out with the back of a spoon.

Pour the coconut mixture over the top of the blueberry almond mix, level with a spoon again and place into a pre-heated oven at 180-200C for 25 -30 minutes until your cake is golden and cooked.
When the coconut almond cake is ready, leave it to cool a little then turn it out onto a wire rack to cool.




Slice and serve coconut and almond layered cake - enjoy.

 

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Last edited by !~*AdOrAbLe*~!; 09-04-2010 at 02:24 PM..