Ingredients - Cake

• 170g ground almonds
• 220g caster sugar
• 90g desiccated coconut
• 4 large eggs
• 2 tsp vanilla extract
• 200g margarine or butter, melted and cooled
• 60g fresh or frozen raspberries (or other berries)

Ingredients - Ganache

• 220g Dark chocolate
• 80g butter
• 100ml cream

Ingredients - To serve (optional)

• Fresh raspberries
• 1½ Tbspn cocoa nibs
• 2 handfuls shaved coconut

Method

1. Preheat oven to 180°C.
2. Lightly grease a 24cm springform or loose bottomed cake tin and line with baking paper.
3. In a  large bowl, mix the ground almonds, sugar and coconut together.
4. In a  medium bowlm whisk the eggs and vanilla extract until combined.
5. Slowly whisk in the melted margarine or butter.
6. Add the egg mixture to the almond mixture, sturring until smooth.
7. Pour the batter into the prepared tin, then dot the top with the raspberries.
8. Bake for 45-50 mins or until cake is golden and the top springs back when lightly touched.
9. ALLOW TO COOL COMPLETELY IN TIN before icing.

Method - Ganache

1. For the ganache, blitz ingredients in a blender, food processor or with a stick blender until smooth and glossy. 
2. Smother cooled cake with ganache, and optionally top with toasted cocoa nibs and/or coconut shavings.

Serves 8-10

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