RECIPE

Ingredients:

2 2/3 cups ground almonds

4 eggs

1 1/4 cup sugar

8 Tbs butter at room temperature

3/4 cup flour

1/2 tsp baking powder

1/2 cup water

1 cup of ripe jackfruit, finely chopped

zest of 1 lemon

powdered sugar for decorating

Method:

1. Preheat the oven to 175 dec C. Grease a round 20cm springform pan.

2. Beat eggs and sugar with an electric mixer until pale. Add the butter, flour, baking powder and water and beat until well combined.

3. Stir the almonds, jackfruit and lemon zest into the batter. Pour batter into cake pan. Bake for 45 to 50 minutes. Start checking doneness after 30 minutes. Cake is done if a skewer inserted into the centre of the cake comes out clean.

4. Leave to cool, then cut the cake into two layers.

Ingredients for frosting:

680g cream cheese, softened

113g unsalted butter, softened

2 tsp vanilla extract

4 cups icing sugar

1 cup sweetened coconut flakes, lightly toasted, for garnish

Method:

1. Beat the cream cheese and butter together until light and smooth. Add the vanilla, half the coconut flakes, and then slowly add the icing sugar one cup at a time until thoroughly incorporated. Reserve the rest of the coconut flakes for garnishing.

Assembly:

1. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place first layer of cake on it. Spread frosting with a small offset spatula so it extends just beyond the edges.

2. Place remaining layer on top. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover top and sides with a thin layer of frosting. Refrigerate until set, about 30 minutes.

3. Using an offset spatula, cover cake again with remaining frosting. Remove the paper strips before serving.

Makes one 20cm round cake