Preheat the oven to 180°C (355°F) and grease Square pan.
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Whisk the eggs and sugar until smooth.
Whisk
3
Add the oil, milk and vanilla extract and mix.
4
Mix the semolina and baking powder, combine, add to the wet mixture along with the coconut and Fold gently, just until the batter is smooth.
⚙ FoldingSilicone spatula
💡Fold with a spatula, in broad strokes from the bottom up, and stop when there's no dry flour: vigorous mixing of a batter with flour develops gluten.
5
Pour into the pan and sprinkle the topping on top.
Baking pan
6
Bake 35–40 minutes, until a toothpick inserted in the center comes out clean.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7
Let cool completely before slicing.
387calories
6 gprotein
34 gcarbs
25 gfat
● protein 6%● carbs 35%● fat 59%
Per serving (96 g), of 12 servings
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⚖ About the ingredients
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Almonds: measured in pieces: one ≈ 1.2 g · 590 kcal per 100 g · More about Almonds →
🔧 Tools needed (4) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
Whisk· Also works: Hand mixer (None)· 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
By the steps, as the recipe is built now: another version or addition can change the list.
