And the Theme Is PINK! (Raspberry, Almond and Coconut Cake)

I don’t quite know how or why, but it has been a pink infused few days.  It started last week-end, with your sister rummaging around early on Saturday morning looking for pink accessories to wear at her Touch Football game in Queen’s Park. All the SCEGGS sporting teams  took part that week-end and raised close to $2,500 for breast cancer. Even Little C’s  coach got into the fun of dressing in pink.

We took Alice on a walk in the hills around our house, and came across a home with huge Bougainvillea SPILLING all down the driveway; amazing, shocking pink.

Then on Wednesday, she was off to her vet appointment for ultrasounds. I looked at the old girl sitting alongside me in the car, sweet in her pink collar and leash.

Is the expression ‘in the pink of health’ ? Well, that’s what the tests showed for dear Alice at the end of the day. Phew.

I baked a cake which I came across in a sweet little blog ( called Wayfaring Chocolate ). You know how sometimes you read a recipe, and you have to just JUMP right up and make it? This was it for me.  I mean Izzy, think about it: a combination of coconut, raspberry and almond meal. How good can you get? (maybe a handful of chocolate chips…..?) Gluten free, and apparently, diary free too if you substitute the butter with Nuttelex. It was so easy, delicious and more-ish, that I’ve cooked it twice already. The raspberries kind of melt on top and make a deep pink decoration of its own- so you don’t even need to think about icing. Make it for your household- those vegan boys will thank you for a delicious cake!

Serves 8

  • 1 1/2 cups (170g) almond meal
  • 1 1/4 cups (275g)  sugar
  • 3/4 (70g) desiccated coconut
  • 4 eggs
  • 2 tsp vanilla extract
  • 200g Nuttelex (dairy-free spread) or butter, melted and cooled
  • 1/2 cup (55g) fresh or frozen raspberries.
  1. Preheat oven to 180°C (350°F), lightly grease a 24cm springform pan and line base and sides with baking paper.
  2. In a large bowl, stir together almond meal, sugar, and coconut.
  3. In a medium bowl, whisk the eggs and vanilla extract until combined. Slowly whisk in the melted butter.
  4. Add butter mixture into the almond mixture, stirring until smooth.
  5. Pour batter into the prepared pan, then dot the top with the raspberries.
  6. Bake 50-55 minutes, until the cake is golden and the top springs back (or, at least, doesn’t feel uncooked… fancy that) when you press it lightly.
  7. Cool in pan for 5 minutes, then transfer the cake to a wire rack to cool completely.

After eating all that cake, I was glad to dash off with dad to the Sculptures by the Sea exhibition along the Bondi to Bronte walk. They were about to dismantle it all, so I am glad I saw it again, this time with dad. There were some good ones and some not so good ones, but I thought this one here, was clever! (and dark pink in the fading light!)

Are you packing for LA? You’ll have to drop in on the newly weds in their home in Venice. Do you think I might be more excited than you about this trip….? Haha! Sending you pink kisses, and hearty congratulations on finishing the Melbourne Uni year on a high note. Yippee!

Advertisements

6 thoughts on “And the Theme Is PINK! (Raspberry, Almond and Coconut Cake)

    • This IS a yummy cake! the more berries you sprinkle on top, the more gooey the cake from the extra moisture. The second time I baked this, I got really enthusiastic and put a whole lot of raspberries on top. The cake became more like a pudding, so watch out for that….unless you like your cakes that way!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s