Quick & Easy

Flourless almond cake with strawberry coulis

Ground almonds replace the flour in this recipe, making it rich and luscious. As a bonus it is an ideal dessert for dinner guests who have a gluten intolerence.



1.Preheat oven to 180°C. Grease deep 20cm-round cake pan; line base and side with baking paper.
2.Stir chocolate and butter in small saucepan over low heat until both are melted.
3.Combine chocolate mixture with marsala, sugar, ground almonds and combined coffee and the water in large bowl; beat in egg yolks, one at a time.
4.Beat egg whites in small bowl with electric mixer until soft peaks form; gently fold into chocolate mixture, in two batches. Pour mixture into pan.
5.Bake about 45 minutes; cover with foil during baking if overbrowning. Cool cake in pan. Cover; refrigerate several hours or overnight.
6.To make strawberry coulis, blend or process strawberries and icing sugar until smooth.
7.Carefully turn cake onto board; cut into slices with a hot knife. Dust cake with sifted icing sugar; serve with strawberry coulis and whipped cream, if desired.

This crusty-topped cake will sink slightly in the middle as it cools. The cake is quite fragile, so handle it carefully, it does become firmer after refrigeration. Use a hot dry sharp knife to cut this cake.


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