Ingredients with Measurements:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/2 cup coconut oil, melted
- 1/2 cup coconut milk
- 1/2 cup water
- 1/4 cup agar agar powder
- 1/4 cup sliced almonds
- 1/4 cup shredded coconut
Special Equipment Needed:
- 9-inch cake pan
- Mixing bowls
- Whisk
- Saucepan
Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch cake pan with coconut oil.
2. In a mixing bowl, combine almond flour, coconut flour, and coconut sugar. Mix well.
3. Add melted coconut oil and coconut milk to the dry ingredients. Mix until well combined.
4. Pour the batter into the prepared cake pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
5. While the cake is baking, prepare the almond jelly. In a saucepan, combine water and agar agar powder. Bring to a boil, stirring constantly until the agar agar powder is dissolved.
6. Remove from heat and let it cool for 5 minutes. Add sliced almonds and stir well.
7. Pour the almond jelly mixture over the baked cake and spread it evenly. Sprinkle shredded coconut on top.
8. Refrigerate for at least 2 hours or until the jelly is set.
9. Once the jelly is set, remove the cake from the pan and slice into desired pieces.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Refrigeration time: 2 hours
Temperature:
Oven temperature: 350°F (175°C)
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 280
Total fat: 22g
Saturated fat: 15g
Cholesterol: 0mg
Sodium: 20mg
Total carbohydrates: 19g
Dietary fiber: 4g
Total sugars: 9g
Protein: 4g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or cashew flour.
- Coconut flour can be substituted with almond flour or oat flour.
- Coconut sugar can be substituted with brown sugar or maple syrup.
- Coconut oil can be substituted with vegetable oil or butter.
- Coconut milk can be substituted with almond milk or soy milk.
- Agar agar powder can be substituted with gelatin powder.
Variations:
- Add 1/2 cup of fresh berries to the batter for a fruity twist.
- Top the cake with whipped coconut cream for added richness.
- Add 1/4 cup of cocoa powder to the batter for a chocolatey flavor.
Tips and Tricks:
- Make sure to grease the cake pan well to prevent the cake from sticking.
- Let the almond jelly cool for a few minutes before pouring it over the cake to prevent the cake from melting.
- Use a sharp knife to slice the cake for a clean cut.
Storage Instructions:
Store the leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the cake in the microwave for 10-15 seconds or until warm.
Presentation Ideas:
Serve the cake on a cake stand and garnish with fresh berries and mint leaves.
Garnishes:
- Fresh berries
- Mint leaves
- Shredded coconut
Pairings:
- Hot tea
- Coffee
- Coconut water
Suggested Side Dishes:
- Fresh fruit salad
- Mixed greens salad
Troubleshooting Advice:
- If the cake is too dry, add 1/4 cup of coconut milk to the batter.
- If the almond jelly is too thick, add more water to the mixture.
Food Safety Advice:
- Make sure to use clean utensils and equipment when preparing the cake.
- Store the cake in the refrigerator to prevent bacterial growth.
Food History:
Almond jelly coconut cake is a popular dessert in Southeast Asia, particularly in Malaysia and Singapore. It is often served during festive occasions such as Chinese New Year and Hari Raya.
Flavor Profiles:
This cake has a nutty and slightly sweet flavor with a chewy texture from the almond jelly.
Serving Suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with afternoon tea.
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