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Low-Carb Wheatless Coconut and Almond Cake

Low-carb is a fantastic eating lifestyle to follow as it allows, nay encourages, you to indulge in fabulous cakes such as this one by Mona Farrugia.

 
Low-Carb Wheatless Coconut and Almond Cake
Low-Carb Wheatless Coconut and Almond Cake

Information

Main Ingredient Almond
Preparation Time 30 minutes
Cooking Time 50 minutes
Course Cake
Recipe Serves 10
Recipe Type Low-carbNo WheatGluten FreeNo sugar
Creating low-carb, no wheat cakes is not easy. It is an expensive process as everything you put in such a cake is costly: pure ground almonds and eggs (and lots of them) always make an appearance. Then there is the drying-out issue; when a cake does not contain some kind of flour, it does not retain moisture and therefore dries out in record time.

So I have been so happy to finally come up with a moist, buttery cake like this that I have been 'practicing' on it the entire week, baking and erm eating it for breakfast and lunch. The thing with low-carb is that you can actually do that.

This is not the kind of cake for those who like their cakes sweet. There is really no sweetness in it, and although I have experimented with adding Tagatesse to it, since they changed the formulation of the product, I have the feeling it is no longer heat stable. So I leave it out.

Most of the flavour comes from the coconut itself as well as the almond and vanilla essences. You have to ensure you use the real thing: no 'flavourings' will do here. Also, having experimented with a plain version (which I adore) The Writer suggested that I add some zest, so feel free to exchange lime with orange or lemon, ensuring that you do not use waxed ones. If you do, the 'flavour' will just be that of wax and I am sure you don't want that.
Method

Preheat the oven to 180C

Use a silicone loaf tin or a metal, lined loaf tin

You need:

400 grams unsalted butter, heated, melted and cooled
360g pure ground almonds
150 g dessicated coconut
2 teaspoons baking powder

Zest from 3 unwaxed limes, lemons or oranges


8 eggs
3 teaspoons vanilla extract
1 teaspoon almond essence


50 g flaked almonds

 

How:

While the butter is cooling down,place all the eggs and extract in a mixer and whisk or beat until they have doubled in volume. Meanwhile mix all the dry ingredients in a large bowl. Then slowly start pouring the melted butter into the egg mix.

Mix the wet and dry mixes until they are fully incorporated.

Sprinkle the flaked almonds into the bottom of the loaf tin. Pour the mix in and bake for around 45 minutes or until a skewer comes out clean. If you see that the top is browning too much, cover with foil and continue baking until the cake is cooked.

Bring out of the oven. Leave it for a few minutes to cool slightly then upend so that the almonds are on top. Cool on a rack.

That's it!

 

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