Tell me I am not the only person who was thoroughly freaked out when the internet became widely available what seems like a lifetime ago.
It was weird to use the phone to connect to this thing that left everything at the tip of my fingers. It was just me and the computer, where I swear it felt like with one wrong click, trouble awaited. I was afraid something would go wrong; I would end up in some nefarious location and get in trouble with my parents or the government even though I meant no harm.
I wanted to be supervised. I wanted someone to guide my journey. Protect me. I was comfortable with using the computer for word editing and video games but going on to the world wide web was another thing entirely.
Beyond the scare factor, I didn’t like it that much. I wanted to go to the store to try on clothes instead of ordering them online. I wanted to send a card or make a phone call instead of relying on email. I wanted to listen to the radio instead of downloading music.
Over time, as I learned more about the internet and became more familiar with it, the scare factor faded to an almost zero. There are still those moments where I click something wrong and freak out I have just downloaded a virus and put my antivirus software to work, scanning away. Don’t tell me you haven’t been there … I won’t believe you.
The likeability of the internet has been on a steady increase for me since that time. While I still prefer face to face conversation to email and enjoy shopping for things in an actual store, the convenience of the internet is undeniable. To have everything at my fingertips when it may not be otherwise available is really something. To be able to share my journey with all of you is pretty cool too.
Grain free baking is similar to the internet in a lot of ways. It’s still in it’s infancy and because of that it can be intimidating. Every time I prepare a recipe that doesn’t include typical ingredients, I worry it won’t turn out.
Rest assured there is no need to worry with Ottolenghi’s Flourless Coconut Cake. After one bite you won’t remember or care that it’s flourless only that it’s probably one of the best cakes you’ve ever had. With a crackly, almost sticky exterior that contrasts the moist, decadent interior, the cake alone is going to become a regular in my oven.
But what is cake without glaze? A shiny honey carob glaze provides a bitter contrast with underlying floral notes that complement the coconut beautifully. To provide some visual contrast, I whipped up a quick white honey glaze. It doesn’t add a ton of flavor but it sure looks nice, so using this is totally up to you.
Fear be gone with the internet and flourless cake.Print
- 1 ½ sticks unsalted butter, room temperature
- 1 ¼ cups granulated sugar
- 1 tablespoon vanilla bean paste
- 1 cup finely shredded coconut (I used unsweetened)
- 1 1/3 cup almond meal
- 4 large eggs
- 2 tablespoons unsalted butter
- 3 tablespoons carob or cocoa powder
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- 1–3 teaspoons water
- ½ cup confectioners’ sugar
- 1 tablespoon honey
- 1–3 teaspoons water
- Preheat oven to 350 degrees F. Butter a loaf pan and line it with parchment, leaving overhang for easy removal.
- Make the cake. Beat the butter, sugar, and vanilla together until light and fluffy. I did this by hand but a hand or stand mixer will work. Stir in the coconut and almond meal. Stir in the eggs one at a time until well combined. Pour into the prepared pan, smooth into and even layer, and bake 50-60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. You may need to tent it after 40 minutes or so.
- Allow the cake to cool completely in the pan. Once the cake is cool, make the glazes. For the carob glaze, in a medium microwave safe bowl, melt the butter in the microwave. Stir in the carob or cocoa, honey, vanilla, and water, until a gooey drizzle is formed. Add more water or carob as necessary.
- For the honey glaze, in a small bowl, stir together the sugar, honey, and water, adding more sugar or water as necessary until a gooey drizzle forms.
- Spread the carob glaze over the cake, covering the top and allowing it to run down the sides. Drizzle with the honey glaze and serve immediately. Cake may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up 3 months. Thaw in the microwave for about 1 minute.
Recipe adapted from Yotam Ottolenghi via View from the Great Island