Over the next few days, I’ll post some recent recipes I used when I threw myself a dinner/birthday party. The highlights were the sangria and the cake, made by baker extraordinaire Hanna S. Hanna’s cake – a recipe she got from Food 52 – a wonderful food blog reposted here – was simply amazing. Definitely recommend making more than one – double it for sure.
Author Notes: This flourless cake is moist and nutty, with a hint of coconut. It’s perfect for a dinner party and even better for breakfast the next morning. Makes one 9-inch cake
- 3/4cup butter
- 1cup sugar
- 1/2cup milk
- 1teaspoon vanilla
- 1 1/2cups almond meal
- 1/2cup coconut flour
- 2teaspoons baking powder
- Preheat your oven to 350° F. Grease a 9-inch round cake pan and line the bottom with parchment.
- Cream together the butter and sugar until light and fluffy. Add the eggs (one at a time), mixing until incorporated. Add milk and vanilla and beat until incorporated.
- In a separate bowl, whisk together the almond meal, coconut flour, and baking powder. Add the dry ingredients to the wet and mix thoroughly.
- Pour the batter into your prepared pan and bake for 35 to 40 minutes. The cake should be golden brown and starting to pull away from the sides.
- Let the cake cool in the pan for 10 minutes or so. Once cool (in the pan or out of the pan, either works), chill the cake in the refrigerator. It is VERY moist and needs to chill slightly to firm up.