Name: Gluten-Free Coconut Almond Flour Cake {Inspired by Middle Eastern Cake Harissa}
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: ½ cup (100 g) sugar; ¼ cup (60 ml) water; ¾ teaspoon fresh lemon juice; ¾ teaspoon rose water or orange blossom water; ½ tablespoon tahini, to grease the baking pan; 1 cup (115 g) almond flour; 2 tablespoons arrowroot starch; 2 tablespoons tapioca starch; ¾ teaspoon baking powder; 1 pinch salt; 4 tablespoons (50 g) sugar; 4 tablespoons unsalted butter, at room temperature; ¾ cup (180 ml) milk (I’ve used whole milk, 2%, and plain unsweetened almond “milk”); ½ cup (40 g) unsweetened shredded coconut; 1 tablespoon blanched almonds (see Note)