Replacing white flour with ground almonds is a game-changer. The almonds add a nubbly, moist texture and a delicate, subtle sweetness (I know that’s a weird sentence).
Another bonus, and a big one for us: Col finds that his blood glucose levels climb gently rather than spiking.
I’ve had a few people ask if ground almonds make cakes taste really almondy. I get it; I’m not the biggest fan of marzipan either. Fear not though — the taste is subtle. The dominant flavour is whatever you choose: apple, marmalade, chocolate, or in this case, lemon and coconut.
Butter too. This is a buttery cake. Compared to Nigella’s Apple and Almond Cake, which contains no butter or oil, this is far richer. Both are highly recommended. I mostly prefer coconut as a savoury ingredient but this cake is beautifully flavoured and not overly sweet.
Changes I make to the recipe:
- Reduce the sugar to 120g (from 150g)
- Use salted butter and reduce the added salt
