Dress up lovely individual cakes with pillows of cream and gorgeous roasted stone fruits.
125 grams desiccated coconut
150 grams ground almonds (almond meal)
200 grams caster sugar
pinch sea salt
200 grams butter, melted
4 large eggs, size 7
finely grated zest 1 lemon
1 teaspoon vanilla extract
½ cup flaked coconut
Honey and Thyme Roasted Stone Fruits
firm but ripe peaches and nectarines, halved and pitted
white wine, orange juice or ginger beer
mascarpone and honey
Grease an 8-hole, mini loaf tin and line each one with a strip of baking paper, bringing it up the narrow sides of the tin.
Preheat the oven to 160°C fan bake. Combine the coconut, almonds, sugar and salt in a large bowl.
Whisk the butter, eggs, lemon zest and vanilla together until well combined. Pour onto the dry ingredients and stir together. Divide between the tins, smooth the tops and top with coconut.
Bake for 25–30 minutes until risen and a skewer inserted into the centre comes out clean. Cool before removing from the tins.
Serve with mascarpone cream drizzled with a little honey and the roasted stone fruits.