CO­CONUT CAKE WITH ORANGE LAB­NEH AND VANILLA FROST­ING

Dish - - BAKE FREE -

This lab­neh frost­ing is one of my fa­vorite toppings for a cake and can be flavoured to suit. It’s also de­li­cious served with fruit for break­fast or as a base filling in a pre­cooked tart case. It needs to be made one day ahead.

1 cup des­ic­cated co­conut

1 cup ground al­monds (al­mond meal)

½ cup gluten-free plain flour ½ cup golden caster sugar pinch sea salt 1¼ tea­spoons bak­ing pow­der

200 grams but­ter, melted and cooled 3 large eggs, size 7 2 tea­spoons rose wa­ter 1 tea­spoon vanilla paste TO SERVE ½ cup flaked co­conut, toasted 2 tea­spoons dried rose petals, op­tional

Grease a 20cm cake tin and fully line with bak­ing pa­per. Pre­heat the oven to 160°C.

CAKE: Com­bine all the dry in­gre­di­ents in a large bowl. Whisk to­gether the but­ter, eggs, rose wa­ter and vanilla. Pour onto the dry in­gre­di­ents and stir to make a smooth bat­ter, en­sur­ing there are no hid­den pock­ets of flour. Spoon into the cake tin and smooth the top.

Bake for about 40 min­utes or un­til firm and a skewer in­serted into the cen­tre comes out clean. Leave to cool com­pletely in the tin.

TO AS­SEM­BLE: Spoon the lab­neh frost­ing over the cake and spread evenly. Top with the toasted co­conut and rose petals if us­ing. MAKES 1 CAKE.

dish.co.nz

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