Almond Coconut Cake with Rooibos Honey Scented Cream



Your guests will love this delicious almond coconut cake. It is super easy to make and best of all, it is gluten free. Perfect to enjoy with a cup of tea.

Serves 8

For the Cake:

6 eggs

1 1/2 cups sugar ( 3/4 cups xylitol – if you want it sugar free)

1 3/4 cups almond flour

1 3/4 cups coconut flour

1tsp butter for the baking tin


For the Scented Cream

4 bags rooibos tea

1 tbsp honey

250 g Cream Cheese

Lightly butter a spring form tin or a silicone pan. In a mixing bowl beat the eggs until they are light and fluffy then slowly start adding the sugar little by little while whisking the eggs with an electric beater. Once all of the sugar is incorporated add the almond flour and coconut flour and gently fold into the mixture. Pour in the prepared tin or silicone pan. Bake in a preheated oven at 165 °C for 30 minutes and let cool completely before turning out.

To make the scented cream, place the tea bags in a pot with 1/2 cup of water and heat until boiling point. Take out the tea bags and add the honey to the Rooibos. Reduce the Rooibos to 1/4 cup. Cool completely and mix with the cream cheese until smooth. Top the cake with the cream cheese and sprinkle with flaked almonds.

Photography: Yolande Snyders (YSP)

Styling: Simone Kruger(Yellowpapaya)

Plate: The Detailsmith