I had a can of coconut cream that I put half in the pumpkin soup and I didn’t know what to do with the other half. I could eat it plain, with a spoon, it’s very tasty, but I thought that a dessert would go very well. I could make a rice pudding, but I’ve eased up on the rice lately and don’t have any in the pantry right now. So I put my brains to work and made a simple cake with few ingredients, without using the mixer, just the mini blender to grind the almonds, so I didn’t have many dishes to wash. The result is amazingly tasty!
Ingredients:
- 230 grams of Sanovita coconut cream
- 4 eggs
- 50 grams of sugar
- 100 grams of ground almonds
- 2 tablespoons of tapioca starch
- A spoonful of lemon juice
- A sachet of vanilla sugar (or vanilla essence, vanilla extract)
- A pinch of salt
Method of preparation
Separate the eggs, mix the yolks with salt and leave for a few minutes. Meanwhile, beat the egg whites with the sugar and vanilla sugar until you get a sticky cream. We return to the yolks, which we mix well with the coconut cream, then pour the result over the beaten egg whites. Add the ground almonds, tapioca starch and lemon juice. We will have a fairly liquid batter that we pour into the pan, on baking paper. I have the famous square pan with a side of 22 cm. Place the pan in the oven heated to 175 degrees Celsius for 30 minutes. Immediately after removing the pan from the oven, sprinkle a little powdered sugar over the cake. We don’t have to put it if we don’t want to, it’s quite sweet, although it doesn’t have a lot of sugar. We cover it with a towel for around an hour, then it can be cut. It doesn’t rise spectacularly because it doesn’t have enough eggs or baking powder, but we don’t want to eat a sponge, but a smooth and light cake.
