Cakes, Pies & Tarts

Walking on Air

Almond Coconut Cream Fruit Cakes-Duo Dishes

A couple of weeks ago, we said we’re going back to basics by tossing in more complete meals and healthier choices into our recipe repertoire.  Yes, that is a towering dessert in that picture, but it’s actually not so bad for you!  At least we tell ourselves that.   No worries, there are more healthy recipes coming up, but we needed to pull together a sweet treat for a dinner, so this was the one.  We keep using the same good ‘ol recipe to come up with something new.  This very simple, no flour/no butter cake just never disappoints.  No matter what.  It feels like you’re eating fluffy, billowy slices of cumulonimbus.  You won’t feel any guilt after eating this cake because it’s light as a feather.  Perfect to balance a heavy meal, excellent when you want just a touch of something sweet.  So here we go again.  The end result was a dessert that had us on on cloud nine.

We used almonds this time around because they were on hand, but this cake is ingredient friendly.  Try walnuts, pecans, pistachios, peanuts or whatever you want.  Just pop them in a food processor and grind until they turn into a powdery, flour-like substance, and you’re ready to go.  You can stack these high with two or three layers, or make it a mini, one layer dessert.  It doesn’t get any easier to have your cake and eat it too. How could we forget to send this one over to Sandy for the BYOB Challenge?

Almond and Coconut Cream Fruit Cakes – Serves 4 to 6

4 eggs, separated
1/2 cup sugar
1/2 tablespoon baking powder
1 teaspoon ground ginger
3/4 cup almonds, finely ground

4 ounces low fat cream cheese, softened
1/4 cup coconut milk
2/3 cup heavy cream
3 tablespoons powdered sugar
1/2 tablespoon vanilla
Zest of 1/2 orange

1/2 pound strawberries
1/4 pound blackberries
Juice of 1 orange
Zest of 1/2 orange
1 teaspoon sugar

1.  For cake, use a whisk to beat egg yolks and sugar.  Set aside.

2.  With an electric mixer, whip egg whites until they reach soft peaks.

3. Mix baking soda, ginger and almonds into egg yolk mixture.  Then, add 1/3 of the egg whites to the egg yolk mixture, softly folding a couple of times.

4. Fold in remaining whites using just a few strokes, being sure to combine the mixture fairly well.

5. Line a baking sheet with parchment paper and spray with floured baking spray.  Spread batter evenly on cookie sheet.  Bake for 15-20 minutes in a preheated oven at 350 degrees.  Cool cake completely once done.

6. Make filling by whisking cream cheese, zest and coconut milk until smooth.

7.  With an electric mixer, whip cream, vanilla and sugar until mixture thickens but does not clump.

8.  Fold whipped cream into cream cheese mixture until just incorporated.  Keep in fridge until ready to use.

9.  For fruit, toss berries, sugar, juice and zest in a bowl.  Allow to sit a few minutes for the flavors to combine before using.  (Berries can be made ahead of time and be left in the fridge overnight.)

10. Just before serving, cut the almond cake into 12 even squares.  Using either 2 or 3 pieces per person, layer cake with cream and berries.

Click HERE for the printable recipe.


48 thoughts on “Walking on Air

  1. Oh wow, that looks SO dang amazing..better than any bakery could put out. I love the combo of almonds, fruit and cream. Beautiful job and great photo!

  2. oh yes, pistachios here must be brilliant! this is a lovely dessert, I like the individual presentation, make guests feel special!
    what’s the point of eating healthy if you can’t cheat once in a while, right?

  3. We got a nibble sample of some cake like this at a market here in Texas where I am visiting and now I see this, so it must be a message from the clouds…
    Make Cake 🙂 Guys you eat better than I do, come on we have to merge for a meal!

  4. Wow – this looks amazing! I can’t believe there’s no butter or flour in the cake… but I guess the cream filling kind of makes up for it 🙂 Oh well – I say if you’re going to have dessert – just go for it!

  5. I’m on cloud nine just looking and reading all the lovely ingredients involved. I’d have to go for the triple layer – it’s irresistible!

  6. I just finished my lunch and would love a piece of this right now! Looks delicious! Cream cheese and orange zest in the filling – yum!

  7. i love the way this dessert looks… and i would love to bite into it. absolutely devine!!!! i’m going to have to make a mental note to prepare this dessert in the near future! YUMMMMY!!!

  8. A perfectly acceptable “healthy” dessert! Reminds me of my mom who puts oatmeal and cornflakes in her recipe for choc chip cookies and deems it a worthy breakfast!

  9. I don’t know why, the word coconut is always make my mouth water. Same here with your Almond and Coconut Cream Fruit Cakes, it makes me salivating…

  10. The cake is really interesting. It’s hard to believe it has no butter or flour by looking at it. It looks substantial and hearty.

    I was afraid you were going to tell me there was yogurt between the layers. I’m not a huge fan of yogurt and I hate seeing it in my desserts. I like this filling a lot. Anything with coconut floats my boat!

  11. Looks awesome! Almonds, coconut, ginger, fruit, berries…yum!!! We’re definitely trying this one sometime soon. We’ll let you know how it goes!!!

  12. Ah, coconut, almond, cream, and fresh fruits together — how can you go wrong? The cake looks so skillfully made, both moist and light/fluffy at the same time. Love this.

  13. I simply MUST try something you make over and over and over again. The dessert looks fantastic and the description of the cake is just so tempting.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s