Birthday’s are for treats right?! This decadent buttery cake is my new go to birthday cake. It’s super simple with gluten-free richness that goes a long way – only needing the teeniest piece. I’ve iced it as think birthday cakes need icing but feel free to leave it out. Plums and honey baked rhubarb would be delicious in place of raspberries also. Enjoy x
200g butter, at room temperature, plus extra for greasing
1 1/4 cups caster sugar
Zest of 2 lemons
¼ tsp sea salt
4 large eggs
185g ground almonds
3/4 cup thread coconut
1/2 cup fresh or thawed raspberries
1 1/2 cups icing sugar
1/4 cup fresh or thawed raspberries
1/3 cup pistachio nuts, finely chopped
Preheat the oven to 180°C. Grease the base and sides of a 23cm round springform tin and line with baking paper.
In the bowl of an electric mixer beat butter, sugar, lemon zest and sea salt. Beat on a medium-high speed, until pale and fluffy: about 3 minutes. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low, add the ground almonds and coconut and mix until just combined.
Scrape the mixture into the cake tin and top with raspberries (they’ll sink to the bottom when it cooks). Bake for 50 minutes or until the cake is golden brown on top and a skewer inserted comes out clean. Set aside to cool completely before carefully removing from the tin. You’ll need a fish slice as it’s fragile to move without all the gluten.
To make icing, in a food processor blend together icing sugar and raspberries. Spread icing over cooled cake and top with pistachio nuts. I serve with Greek yoghurt.