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  • Australian Women’s Weekly NZ

    Cooking and conversation

    Oct 06, 2021 10 minutes
    PHOTOGRAPHY by RODNEY WEIDLAND

    Almond, coconut and raspberry cake

    SERVES 8–10

    Oh, what a week! You know that feeling when you start out a week with a plan (quite probably my first mistake) and everything starts to go pear-shaped from there? Well, this has been one of those weeks. There has been laughter and some tears, quiet moments and times of avid conversation, a fair bit of ‘will we, won’t we’, and underpinning it all, there has been food. I often say to my husband that I think I was brought into this world to feed people, big and small, for my default position in both happy and challenging times is to head into the kitchen and cook. It grounds me in a way that nothing else can – I feel my shoulders drop, my focus sharpen, my thoughts settle, and then there is the quiet joy of sharing whatever it is that I’ve made with others. It always turns my world the right way up again.

    This slender cake, with its beautiful moist texture and delicate flavour, is a complete and utter winner and is going on the menu for my next cooking classes. Funny how life works out at times, isn’t it?

    250g unsalted butter
    100g almond meal
    50g desiccated coconut
    70g plain flour
    ½ teaspoon baking powder
    7 large (from 70g eggs) egg whites, at room temperature
    250g icing sugar mixture
    ½ teaspoon salt
    1 teaspoon vanilla extract icing sugar, for dusting fresh or dried rose petals, to decorate, optional softly whipped cream, creme fraiche or ice-cream, to serve

    RASPBERRY PUREE

    150g fresh (or frozen) raspberries
    60g caster sugar
    12g cornflour

    RASPBERRY PUREE Put the

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