Almond and Coconut Raspberry Flan (GF, DF)

Have you ever had an amazing recipe land in your hands from out of nowhere, quite literally? This recipe is one of those, and is absolutely delicious. My friend bought a jacket from an op shop (because op shops are super fun). And in one of its pockets was a roughly folded up piece of paper. And on it? You guessed it. This wonderful recipe. And what a great find it was, and even better that it has been shared more widely than it ever thought it might. You’re going to love it, I promise!

INGREDIENTS:

1 1/2 cups (170g) Almond Meal

1 1/4 cups (275g) Caster Sugar

3/4 cup (70g) Desiccated Coconut

4 Eggs

2 teaspoons Vanilla Extract

200g Dairy Free Butter, melted and cooled - I use Community Co Dairy Free Spread from our IGA

1/2 cup (55g) fresh Raspberries, or frozen. I use fresh.

METHOD:

1.      Preheat oven to 160 degrees C fan-forced, 180 degrees normal.

2.     Lightly grease a 24 cm springform pan and line base and sides with baking paper.

3.     In a large bowl, stir in almond meal, sugar and coconut.

4.     In a medium bowl, whisk eggs and vanilla extract until combined. Slowly whisk in the melted butter.

5.     Add the butter mixture into the almond mixture, stirring until smooth.

6.     Pour batter into pan, then ‘dot’ the top with the raspberries - as many as you like.

7. Bake for 50-55 minutes, until the cake is golden and the top springs back (or at least doesn’t feel under-cooked when you press it lightly.

8. Cool in the pan for 20 mins or so, then transfer to a wire rack to cool completely. I tend to leave the baking paper on the bottom for this. I also sometimes cool the whole thing in the fridge overnight, and when I tip it out, it’s nice and firm.

9. Smile (it’s a must) and Enjoy! xx