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pastel de coco y almendras sin harina (gluten-free coconut-almond cake)

February 28, 2012

pastel de coco y almendras sin harina (recipe invented by ChoCoRRoL)

ingredients/ingredientes:

200 g ground almonds/almendras molidas
170 g sugar/azúcar
70 g dessicated coconut/coco rallado
4 eggs/huevos
100 g melted unsalted butter/mantequilla sin sal derretida
150 ml coconut milk/leche de coco
1 tablespoon gluten free baking powder/royal sin gluten
1/4 tablespoon almond essence/esencia de almendras

in a bowl combine ground almonds, dessicated coconut, sugar and baking powder.
in a large bowl whisk together eggs and almond essence. add coconut milk, melted butter and whisk more.
add half of the dry ingredients to the egg mixture and whisk. add the other half and whisk until the batter gets smooth.
agrega la mitad de los ingredientes secos a la mezcla de huevos y batelos. agrega la otra mitad y bate hasta que la masa quede suave.
grease the spring-form pan with butter and cover with dessicated coconut.
engrasa el molde desmontable para hornear con mantequilla y cubrelo con coco rallado.
pour the batter into the baking pan.
vierte la mezcla dentro del molde.

bake the cake in an oven preheated to 180°C for 45 to 50 minutes. let it cool down before serving. as a tip i would recommend you to serve the cake with warm raspberry sauce
hornea el pastel en el horno precalentado a 180°C por 45 a 50 minutos. déjalo enfriar antes de servir. como un consejo les recomendaría servir el pastel con una salsa de frambuesas caliente

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thank you colores sabores olores

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