This cake must be one of the best gluten-free cakes I have made so far. It is really moist, soft and so delicious, you would have never guessed it is a gluten-free option!
- 200g ground almonds
- 80g desicatted coconut
- 180g caster sugar
- 1tsp vanilla paste
- pinch of salt
- 200g melted butter
- 4 eggs
- 2tbsp Amaretto
- coconut shavings and almond flakes for sprinkling
Beat the eggs until light and fluffy, slowly pour in cooled butter and continue whisking until combined.
Add remaining ingredients and stir.
Pour into a lined 20cm cake tin, sprinkle with coconut shavings and almond flakes and bake in a pre-heated oven at 180C for about 45 minutes, until golden brown and a skewer inserted in the middle comes out clean.
Leave to cool, then sprinkle with icing sugar if you like.