Naked Cit­rus and Co­conut Cake

Dish - - Dish + Puhoi -

Gor­geous lay­ers of syrup-soaked cake get sand­wiched with a silky, cit­rus-spiked cream cheese fill­ing. Fresh rasp­ber­ries or straw­ber­ries are also a lovely ac­com­pa­ni­ment.

150 grams but­ter, very soft but not melted

1¼ cups caster sugar

finely grated zest 2 lemons and 1 or­ange

1 tea­spoon vanilla ex­tract 4 large eggs, size 7 1¼ cups plain flour 1¼ tea­spoons bak­ing pow­der 2 cups des­ic­cated co­conut ½ cup plain yoghurt

Lemon syrup ½ cup lemon juice

½ cup caster sugar ¼ cup wa­ter

2 ta­ble­spoons limon­cello or Coin­treau

To as­sem­ble 1 quan­tity Cit­rus Cream Cheese Ic­ing, see recipe below

ed­i­ble flow­ers, toasted shaved co­conut and freeze-dried man­darins, to garnish

Grease 2 x 20cm cake tins and line both the base and sides with bak­ing pa­per.

Pre­heat the oven to 160oc fan bake.

Cakes: Beat the but­ter, sugar, both zests and the vanilla un­til light and pale. This can take 8–10 min­utes. Whisk the eggs to­gether in a jug and grad­u­ally beat in un­til well com­bined. Oc­ca­sion­ally scrape down the sides of the bowl. Com­bine the flour, bak­ing pow­der and the co­conut and gen­tly mix into the but­ter mix­ture along with the yoghurt. Don’t over-mix or the cake will be tough.

Di­vide be­tween the tins, smooth the tops and bake for about 35 min­utes or un­til golden and firm to the touch. A skewer in­serted into the cen­tre should come out clean.

Cool for 15 min­utes then re­move from the tins and place on a cool­ing rack.

Lemon syrup: Boil the lemon juice, sugar and wa­ter in a small saucepan for 8 min­utes. Add the liqueur. Cool.

To as­sem­ble: Cut each cake in half, length­ways. Place one layer, cut-side up on a cake stand. Brush with syrup, then spread with a layer of ic­ing. Re­peat with the re­main­ing lay­ers, en­sur­ing the top layer is placed cut side down so you have a smooth sur­face.

Us­ing a palate knife, spread the out­side of the cake evenly with a lit­tle ic­ing so you can still see the lay­ers of cake. Garnish just be­fore serv­ing. Makes 1 cake

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