During Passover , the Jewish festival of freedom, all leavened or flour-based foods are avoided. This is the perfect opportunity to rediscover simple, traditional, and naturally gluten-free , like this delicious coconut cake . Light, melt-in-your-mouth, and subtly sweet, it contains neither flour nor yeast, making it perfect for those with gluten intolerance or for observing the dietary laws of chametz ). Made with shredded coconut, eggs, and sugar, this cake is quick to prepare and fills the kitchen with a sweet tropical aroma. It can be served at the end of a meal, for breakfast, or with mint tea. Easy to personalize with citrus zest or a touch of chocolate, it's a treat that appeals to all ages.
A simple, authentic, and uncompromising recipe to celebrate Passover, but also enjoyable for any other occasion.
Ingredients
Preparation
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Preheat the oven to 180°C.
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Separate the egg whites from the yolks (whites at room temperature).
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Beat the egg yolks with the sugar until the mixture turns pale. Add the vanilla (or orange blossom water) and the zest.
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Stir in the grated coconut. Mix well.
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Whisk the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the batter.
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Pour into a silicone or greased mold.
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Bake for 25 to 30 minutes, until the top is golden brown.
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Allow to cool slightly before unmolding. Sprinkle with coconut or drizzle with dark chocolate icing.
