Almond and Coconut Cake, Wheat Free
Badam aur Gole ka Cake
Elizabeth Stockli (Liz)
Note from Mamta: This recipe is from a neighbour of my niece in-law Mitun Gupta, who used to live in Basel in Switzerland. I have made it a few times, and it is a superb, moist cake. It is quite good even without the apricot and coconut topping. Liz is excellent at baking cakes and will hopefully share some of her other Swiss recipes with us in the future. Will serve about 12-16 people, one slice each!
6 standard eggs
250 gm. soft butter or margarine, softened or melted (not cooked)
250 gm. caster sugar
Zest of 1/2 lemon
A pinch of salt
100 gm. coarse almond powder
1 level tsp. baking powder
200 gm. desiccated coconut, unsweetened
8-10 inch/20-25cm cake tin
For finishing off:
1 tbsp. desiccated coconut, unsweetened
2 tbsp. apricot jam
Preheat the oven 180 C or 350 F, gas mark 4.
Beat the eggs until smooth.
Add sugar, beat it until smooth.
Add melted butter and beat the mixture, to mix it well, until it is creamy.
Add almond powder, lemon zest, pinch of salt, baking powder and fold in gently, until mixed properly.
Add coconut in small quantities and beat it again, until it is mixed well.
Transfer to a greased cake dish.
Put on the lowest grid in the oven for about 50-60 minutes. Allow to cool. turn it out from the tin gently.
Spread it with apricot jam and sprinkle desiccated coconut.
Serve with coffee or tea.
Note from Mamta: If you line your cake tin with greased parchment paper, it is easier to get the cake out of the dish, without breaking it.
You can halve the ingredients to make a smaller cake, using a 6 inch-15 cm. tin.