• 3 x medium eggs
  • 2 x tsp vanilla extract
  • 250g ground almonds
  • 100g desiccated coconut
  • 200g caster sugar
  • 2 x tsp cinnamon
  • 200g fresh mulberries (or 4 x tsp mulberry syrup)
  • 100g shelled and chopped pistachios

Almond, Coconut & Mulberry Cake


Preheat the oven to 150C and line a cake tin with nonstick baking paper to cover the base and sides.

Beat the eggs, sugar and vanilla extract in a mixing bowl, then stir in the ground almonds, coconut and cinnamon. Warm the mulberries in a pan and add to the mixture along with the chopped pistachios. If you do not have fresh mulberries, you could also stir in 4 teaspoons of mulberry syrup.

Spoon the batter into your prepared cake tin and bake for 1 hour, or until firm to touch with a crust.

The cake tastes great on its own, but you can also try adding a spoonful of yoghurt drizzled with mulberry syrup.

Share with