Maddie Hughes FOOD BUZZ

This cake is lush and gooey, and very delicious. It also happens to be gluten-free, and very easy to throw together. Enjoy!

Ingredients

200g butter, melted

6 eggs, room temperature

1 tsp vanilla

270g almond meal

100g desiccated coconut

1 tsp salt

250g caster sugar

Zest of 1 orange

1 cup fresh blueberries

1 handful flaked almonds

Method

Preheat oven to 160 degrees Celsius fan bake. Grease and line a 23cm cake tin.

Allow melted butter to cool slightly, then using a whisk, beat in eggs and vanilla until smooth.

Add almond meal, salt, sugar and orange zest.

Mix until smooth. Fold through the blueberries.

Pour into the prepared baking tin. Cover the top generously in flaked almonds.

Bake for 40-plus minutes, until the top springs back and a skewer inserted comes out with just a crumb or two.

Slice and enjoy warm!