Co­conut and Al­mond Cakes

Dress up lovely in­di­vid­ual cakes with pil­lows of cream and gor­geous roasted stone fruits.

Dish - Everyday Dish - - Recipes -

125 grams des­ic­cated co­conut 150 grams ground al­monds (al­mond meal) 200 grams caster sugar pinch sea salt 200 grams but­ter, melted 4 large eggs, size 7 finely grated zest 1 le­mon 1 tea­spoon vanilla ex­tract ½ cup flaked co­conut

To serve

Honey and Thyme Roasted Stone Fruits (recipe be­low), mas­car­pone and honey Grease an 8-hole, mini loaf tin and line each one with a strip of bak­ing pa­per, bring­ing it up the nar­row sides of the tin. Pre­heat the oven to 160°C fan bake. Com­bine the co­conut, al­monds, sugar and salt in a large bowl. Whisk the but­ter, eggs, le­mon zest and vanilla to­gether un­til well com­bined. Pour onto the dry in­gre­di­ents and stir to­gether. Di­vide be­tween the tins, smooth the tops and top with co­conut. Bake for 25–30 min­utes un­til risen and a skewer in­serted into the cen­tre comes out clean. Cool be­fore re­mov­ing from the tins. Serve with mas­car­pone cream driz­zled with a lit­tle honey and the roasted stone fruits. Serves 8

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