I just got back from a week away in Tasmania and it was ahhhhmazing! Everything is so pristine there and just so fresh. The produce was out-of-this-world and I really loved being somewhere that enjoys life at a slower pace for a change, seeing as I'm always go go go!
One thing I love doing on my holidays, no matter where I go, is eating a slice of cake or having a a really good biscuit each day for afternoon tea. I only really do this on holidays and I love every bite full. We stayed in a beautiful old Victorian-style home in Battery Point in Hobart and each day the owners would knock on our door to deliver us a 'little snack' that they had prepared.
Homemade almond shortbreads, apple and walnut mini tortes...mmmm YUM!
So once we got home I wanted to create a cake that reminded me of those afternoons, a cake that isn't so indulgent you couldn't eat it day in and day out, but most of all a cake that is easy and delicious and perfect with an afternoon cuppa.
- 3/4 cup coconut oil, firm
- 1 cup coconut sugar
- 3 eggs
- 1 tsp vanilla bean paste
- 1 cup milk of choice
- 1 1/2 cup almond meal
- 1/2 cup coconut flour
- a big handful shredded coconut (optional)