This recipe is a simple addition of coconut to my earlier Classical Portuguese Almond Torte recipe. Coconut is a favourite ingredient used in Portuguese baked goods.
INGREDIENTS:
1 cup of sugar
1 tsp pure vanilla extract
zest of 1 lemon
2 large whole eggs
1 additional egg white from a large egg
1/2 cup almond flour (ground almonds)
1/2 cup regular flour
1/2 cup melted butter
1/4 cup sliced almonds
1/3 cup sweetened flaked coconut
icing sugar for dusting
METHOD:
Preheat oven to 350F.
Butter a 9-inch round cake pan.
Beat egg white with 1 tablespoon of sugar, until stiff peaks form. The sugar helps to stabilize the egg white.
In a large bowl, with mixer at medium speed, beat the remainder of the sugar with the 2 whole eggs. Beat for at least 2 minutes. Add butter, lemon zest and vanilla and beat well. Stir in almond and regular flour gently with a spatula. Gently fold in beaten egg white. Pour into prepared pan. Sprinkle almonds evenly over top, followed by the flaked coconut. The coconut will toast as the torte bakes. Bake for 30 minutes.
Let cool for approximately 20 minutes before removing from the pan. Dust lightly with icing sugar and serve.
1. Always use correct measuring tools. Liquid measuring cups for wet ingredients. Dry measuring cups for solid or semi-solid ingredients.
2. Spoon flour into a measuring cup. Do not shake or tap the cup, and level off with a flat edge.
3. It is important to beat the whole eggs and sugar for at least 2 minutes until the mixture is light and has increased in volume. This is the leavening in the cake.
4. Do not over mix when you fold in the beaten egg white.
