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
