Just tried out a totally new recipe this morning – always fun to do on an Autumn Sunday morning. This Almond-coconut sponge cake & coffee-orange cream recipe is inspired from a recipe found in the English Woman and Home magazine, adapted a little to comply with the ingredients I had available.
There are lots of almond things in this cake – quite interesting as I had never baked with almond butter or almond milk before. I also like the fact that it has a lot less sugar than most cakes.
Keep reading for the recipe of the Almond-coconut sponge cake & coffee-orange cream
Almond-coconut sponge cake & coffee-orange cream
Line 2* 20cm round baking dishes with baking paper and preheat oven to 180° C
- 4 eggs
- 85g dark muscovado sugar
- 100ml vegetable oil
- grate zest of 1 orange
- 150g ground almonds
- 30g desiccated coconut
- 75g cornflour
- 3tsp baking powder
- pinch of salt
- 150ml almond milk
Ingredients cream filling:
- 1tsp ground coffee (my favourite is to use the ground beans from Nespresso Barista Creations capsules)
- 280g full fat cream cheese
- 125g almond butter
- 2.5 tbsp maple syrup
- 2 tsp vanilla sugar
- warm cherry jam
Recipe for cake:
- Beat eggs and sugarer approx 10 minutes and then gradually add the oil and half the orange zest
- In a second bowl combine the ground almonds, desiccated coconut, cornflour, baking powder and salt. Add this in batches to the egg mixture, alternating with the almond milk and stirring gently.
- Divide mixture into 2 baking dishes and bake at 180° C for approximately 25 – 30 minutes.
- Cool on wire rack.
Recipe for the cream filling:
- Combine all ingredients (except the cherry jam) and whist briefly with an electric beater.
- Prepare a piping bag with a round nozzle.
- Spread one cake with warm cherry jam.
- Pipe rounds of cream on top of the cherry jam layer.
- Carefully place second cake on top and dust with ground almonds and desiccated coconut.
Cool in fridge for 30 minutes before serving.
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