Easy peasy and very good!
150 gr ground almonds (or almonds flour)
60 gr unsweetened dessicated coconut
1/2 cup caster sugar (coconut sugar is also good)
4 large eggs
2 tspns vanilla extract
1/4 tspn almond extract
150 gr unsalted butter (melted)
zest of half lemon.
Preheat oven a 180 degrees C and line a 9 inch cake tin with baking paper. (Baking paper is great and make you save some extra butter).
Whisk the sugar, zest and butter together until they create a cream.
Add the eggs one at a time.
Stir in the vanilla, almonds and coconut.
Cook it in the oven for 30 minutes and let it cool on a wire rack. Remove paper and place it on a dish. Once cooled down add some sliced almonds and icing sugar and serve with rasberry compote or yogurt. : ))