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150g (5oz) dairy-free sunflower spread - we used Pure - plus extra to grease
Finely grated zest and juice (about 3 tbsp tbsp) of 1 orange
- 100 ml
(3½fl oz) coconut milk
- 75 g
(3oz) ground almonds
- 1
large egg
- 1 tsp.
gluten-free baking powder
125g (4oz) caster sugar
- 125 g
(4oz) gluten-free plain flour blend - we used Doves Farm
- 50 g
(2oz) desiccated coconut, optional to ice
- Step 1
Preheat oven to 180°C (160°C fan) mark 4. Grease and line an 18cm (7in) round cake tin with baking parchment.
- Step 2
To make the cake, put all the cake ingredients into a food processor and pulse to combine (alternatively beat by hand in a large bowl). Scrape the mixture into the lined cake tin and bake for 35-40min or until golden on top and a skewer inserted into the centre comes out clean. Leave to cool in tin for 10min, then remove from tin and cool completely on a wire rack.
- Step 3
For the icing, put sugar and cream of tartar into a small bowl and add 2tbsp boiling water. Stir to dissolve. Put egg white into a separate medium bowl and start whisking with handheld electric beaters. With motor running, gradually add sugar mixture. Continue beating until icing holds stiff peaks - about 5min. Beat in vanilla.
- Step 4
Spread meringue icing on top of the cooled cake and decorate with coconut flakes, if you like. Serve in slices.
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To store
Store the un-iced cake in an airtight container at room temperature for up to two days. Complete recipe to serve.
Per Serving:
- Calories: 364
- Total carbs: 36 g
- Sugars: 22 g
- Total fat: 22g
- Saturated fat: 8 g
- Protein: 5g
- Fibre: 2g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
