Raspberry and Coconut Cake

I’m a huge fan of using almond flour in my Paleo baking, I love the flavour, texture and versatility. Unfortunately, I recently discovered a friend has a serious almond allergy, which cancels out some of my creations for him. So, because his wife is a keen cook, and well, he’s a keen eater, I’ve been trying to come up with some recipes using alternatives to my beloved almonds. Step in Mr Cashew to help me out with this bake.

1 1/2 cups cashews
1/4 cup arrowroot
1/2 cup desiccated coconut
1 teaspoon baking powder
1 teaspoon vanilla
Zest of a lemon
3 tablespoons of honey
1/4 cup coconut oil
2 eggs, lightly beaten
1 cup fresh raspberries

Preheat oven to 180 degrees Celsius.
Line bottom and sides of a round cake pan with baking paper ( just use one big piece and push it into tin so some paper overhangs the top of the tin (use this overhang of paper to lift the cake from the tin when it’s cooked).
Whizz your cashews in a food processor to create a meal-like flour. This only takes seconds.
Mix your meal in a bowl with other dry ingredients.
Add the vanilla, eggs, oil honey and zest and combine.
Fold through the raspberries.
Pour into the prepared pan and level out the top so it’s even.
Bake for 35-40 minutes.
Allow to cool in tin, then lift out using the paper.