Since I have started baking with gluten free flours I have become more and more curious about experimenting with different flours. A few weeks ago I found some coconut flour. The hubby and I love coconut so I bought it to try. However as I am still experimenting with alternative flours I needed to do some research before I got started.
Coconut flour bakes require a lot more liquid than with regular flours so I used extra eggs. As I used so many eggs I did not need to add the xanthan gum as the eggs not only add liquid but they also bind the ingredients together.
This is what I came up with...
Nectarine Coconut Cake
100g coconut flour
50g ground almonds
150g spread, softened
150g caster sugar
1tsp baking powder
2 nectarines, sliced
1/2tsp vanilla paste
2tbsp clear honey
Pre heat the oven to 180C fan/400F/gas mark 6
1 - Mix together the spread and caster sugar until light and creamy
2 - Add the coconut flour, ground almonds, baking powder, vanilla paste, the eggs and mix well until all of the ingredients are evenly combined
3 - Add the honey and gently mix in
4 - Line and grease a cake tin and spoon in the cake mixture, it will be thicker than a regular cake mixture
5 - Layer the nectarine slices over the top of the cake mixture and place in the centre of the pre heated oven and bake for 45 minutes
6 - Once the cake is thoroughly baked leave to cool in the tin
Once the cake has cooled remove from the tin, slice and serve.
I am sharing this recipe with the lovely Helen from Casa Costello - Bake of the Week