MIDDLE EASTERN FEASTS

A cookbook by
Michael Rantissi & Kristy Frawley.

 
 

A SAMPLE RECIPE FROM MIDDLE EASTERN FEASTS

 

ALMOND & COCONUT CAKE

FFB-Marzipan-cake.jpg

Almond & coconut cake

Serves 8–10

Beautifully moist and with the real taste of almonds, this cake can be made in advance for a dinner party, or enjoyed for afternoon tea. It keeps refrigerated for up to a week, but I’m not sure it will last that long.

 

6 eggs

300 g (10½ oz) unsalted butter, melted

270 g (9½ oz/2 2/3 cups) almond meal

90 g (3¼ oz/1 cup) desiccated coconut

380 g (13½ oz) caster (superfine) sugar

½ teaspoon salt

1 vanilla bean, split lengthways and seeds scraped or 1 tablespoon vanilla bean paste

50 g (1¾ oz/½ cup) almond flakes

 

  1. Preheat the oven to 170°C (325°F). Grease a 24 cm (9½ inch) spring-form cake tin and line the base with baking paper.

  2. Put the eggs in a large bowl and whisk with a fork. Add the butter and mix until combined.

  3. Put the almond meal, coconut, sugar, salt and vanilla bean seeds in a medium bowl and mix to combine. Add the almond meal mixture to the egg mixture and mix well. Pour into the cake tin and scatter the almond flakes over the top. Bake for 45 minutes, or until the cake is firm and golden brown.

  4. Cool the cake in the tin on a wire rack for 10 minutes. Remove the spring-form ring and allow the cake to cool completely.