Gooseberry Almond Cake made with organic coconut nectar

Gooseberry Almond Cake

Gooseberry almond cake made with organic coconut nectar
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!

Ingredients

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

Instructions

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!

Watch the complete recipe video on our YouTube channel @Copra_Coconuts 

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Ivy, the in house chef at Copra Coconuts' kitchen.

Ivy is a recipe developer and media producer based in Bangkok, Thailand. She uses the local cuisine, tropical ingredients and all year around gorgeous weather as inspiration to create the most vibrant, delicious and healthy dishes.

Because Ivy cares deeply about sustainability, she tries her best to keep all recipes plant-based, low waste and seasonal.

Some of Ivy’s favorite activities in the city of Angels are weekend bike riding at Bang Krachao island, visiting speakeasy bars and cafes around Yanwarat Road and watching the sunset by the Chao Praya River.

If you would like to find out more about Ivy’s food and cultural adventures around Thailand go to @copra_coconuts.

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Use hashtags #TasteTheDifference & #CopraCoconuts when sharing your recipes online. Also, follow us on instagram @Copra_Coconuts.

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