Get ready to embark on a delicious journey with our Gooseberry Almond Cake. This delightful treat combines the tartness of fresh gooseberries with the nutty richness of almond flour, creating a symphony of flavors and textures. The addition of Greek yogurt and Copra’s organic coconut nectar ensures a moist and tender crumb, while a sprinkling of sliced almonds adds a delightful crunch. Easy to whip up and even easier to savor, this home-baked cake is a perfect companion for your cozy moments. Let's dive into the joy of baking and enjoy a slice of pure bliss!
1 cup all-purpose flour
1 cup fresh gooseberries
1 cup Greek yogurt
1/2 cup almond flour
1/2 cup sliced almonds
1/2 cup Copra’s organic coconut nectar
1/3 cup olive oil
1 large egg
1 tbsp vanilla powder
2 tsp baking powder
1 tsp baking soda
1 tsp powdered sugar
Step 1. Preheat your oven to 375°F.
Step 2. Start by combining the egg, olive oil, coconut nectar, and Greek yogurt in a large bowl. Mix well.
Step 3. Once the wet ingredients are well incorporated, add the all-purpose flour, almond flour, vanilla powder, baking soda, baking powder, and sliced almonds. Mix until everything is homogeneously combined.
Step 4. Pour the batter into a parchment-lined tray.
Step 5. Cover the batter with gooseberries and crushed sliced almonds.
Step 6. Bake it at 375°F for 40 minutes.
Step 7. Remove from the oven, then let it cool down before cutting into the cake.
Step 8. Lightly dust powdered sugar over the cake. Enjoy!