Berry Coconut Almond Cake
Ingredients:
3 eggs
100 g sugar
8 g vanilla sugar
120 ml sunflower oil
120 ml milk
250 g flour
12 g baking powder
1 tablespoon desiccated coconut
150 g berries (any type)
Almond slices
3 tablespoons Himbeer Jam
White Chocolate
Powdered Sugar
Berry Coconut Almond Cake
Preparation:
Preheat the oven to 180°C (350°F). Grease a cake pan with oil and flour.
In a mixing bowl, mix the eggs, sugar, and vanilla sugar until fluffy.
Add sunflower oil and milk little by little while continuing to mix.
In a separate bowl, mix the flour and baking powder. Gradually add the dry ingredients to the wet mixture and stir until well combined.
Mix the coconut flakes and berries until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan. Scatter
almond flakes over the dough.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Assembly:
Once the cake has cooled, spread the raspberry jam on top of the cake.
Melt the white chocolate and pour it over the jam.
As a final touch, sprinkle with powdered sugar.
Slice and enjoy.
Prep time: 15 minutes | Cooking time: 30-35 minutes | Total time: 1 hour | Calories: 280kcal | Servings: 8