Just a quick note to inform you that these are amazing. Especially when you add walnuts. You know you need to make them right now.
I was in dire need of a biscuit this afternoon, so quickly knocked these up, adapted from Vegamatarian’s recipe here (which she adapted from Gourmet Farmer). I was a little conservative with the biscuit size and they didn’t spread while baking, so these ended up quite cute and tiny.
[Admission: I used real flour for these, but they are actually gluten-free if you follow the recipe]
For birthdays you have to gild the lily a bit, so the macarons from the previous post got a matching cake base to make something a little OTT.
As an aside, this is a great cake for crowds with dairy & gluten intolerances – the latter can pluck the macarons off the top without feeling exiled to a fruit platter.
Lemon, almond & coconut cake
1/2 cup butter, softened (use Nuttelex for dairy-free)
1 1/2 cups sugar
2/3 cup coconut milk
juice of 2 lemons
1 1/2 cups flour
1 cup almond meal
1 1/2 tsp baking powder
1/2 tsp salt
Usual method – will take somewhere between 45-60 min at 180 degrees.