In a small saucepan, melt the butter over low-heat and then set aside to cool down.
Pre-heat oven to 355°F / 180°C. Grease and line the bottom of a springform cake tin (Ø 24cm) with baking paper.
In a medium mixing bowl, add the almond meal, coconut flour, salt, sugar, vanilla and cacao. Whisk to combine.
Add cooled butter and eggs to the dry mixture. Using a wooden or metal spoon, mix the cake batter until smooth and thoroughly mixed.
Pour batter into the prepared cake tin. Smooth with a spatula and scatter with almond flakes.
Bake in on the middle rack of the preheated oven for 40-45 minutes, until lightly browned and cooked through the middle (center springs to touch).
Remove from oven and cool for 15-20 minutes before slicing. Serve warm or at room temperature.
The cake will keep in a cool corner of your kitchen for 3-4 days or covered and refrigerated for a week or longer.
I have made this cake with both natural ground almonds and ground almonds that are blanched. Both work well, however for a finer structure, I recommend using use blanched almond meal. The skins are removed and they are ground finer, plus they also gives the cake a natural, slightly sweeter taste.
Muscovado sugar is unrefined cane sugar that contains natural molasses. The molasses in the sugar cane give muscovado sugar its rich golden brown color, moist texture and caramel flavour. It can be found in your local organic food store.
In my oven, this cake always takes exactly 40 minutes. Every oven is slightly different, therefore I recommend a baking time of 40-45 minutes.
I always use raw cacao that is fat-reduced ("stark entölt") either from GEPA, Govinda or from Naturata. They are available at most local organic food stores.