MAPLE INFUSED CARIBBEAN ALMOND CAKE
Maple Infused Caribbean Almond Cake
A moist, delicious tea cake, perfect for Easter and…… it’s wheat and gluten free! If I close my eyes and take a bite I’m transported to a breezy, warm beach. I can almost hear the soft lapping sound of the surf retreating back to the blue sea. It must be the coconut flour, the taste and smell bringing back memories of a “Black Cake” discovered completely by accident in a little shop on the side of the road on the island of Virgin Gorda. With the addition of Vermont golden maple sugar this concoction is destined to create fond memories.
3/4 Cup Unsalted Butter
1 Cup Maple Sugar
1/2 Cup Almond Milk
1 Teaspoon Vanilla
1 1/2 Cups Almond Meal Flour
1/2 Cup Coconut Flour
1/3 Cup Unsweetened Coconut
1/4 Teaspoon Salt
2 Teaspoons Baking Powder
Cream together butter and sugar until smooth. Add in eggs, one at a time and beat until fully blended. Add milk and vanilla and mix until combined. Combine flours, coconut, salt and baking powder and add to the wet mixture. Spread into greased cake pan (9×13) or small bundt pan and bake at 350 for 30 minutes or until a tester comes out clean.
Serve plain with toasted, shredded coconut; or make a maple glaze (confectionary sugar and maple syrup until you reach the consistency of frosting; ) I tried the glaze for this post, but I would opt to leave it plain next time, as the flavor stands alone subperbly.
—Maple Trout Lilli