It’s far from your usual jam butty, but Paddington Bear would be delighted to find a piece stashed under his hat.
This is a great cake recipe to have in your repertoire, thanks to its adaptability. You could use any seasonal fruit you like, add chocolate or spices, and instead of marmalade in the icing, try lemon curd or jam.
COCONUT AND PEAR CAKE WITH MARMALADE ICING
FOR THE CAKE
150g butter, softened
150g soft brown sugar
1 tsp vanilla extract
3 organic eggs
100g spelt or regular flour
50g desiccated coconut
50g ground almonds
2 tsp baking powder
½ cup sour cream
2 large ripe pears, cored, cubed, skin on
MARMALADE CREAM CHEESE ICING
400g cream cheese
Dash vanilla extract
4 tbsp good quality marmalade
Handful toasted coconut flakes Oven-baked pear chips (optional) Fresh flowers (optional)
Preheat the oven to 180C fan bake. Grease and line
2 x 22cm cake tins.
In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy.
Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
Gradually add in the flour, coconut, ground almonds and baking powder. Combine until just incorporated. Next, fold through the sour cream. Stop your electric mixer once all the ingredients are combined; do not over mix.
Evenly divide the batter between the 2 tins and dot in the pear cubes, pressing them down lightly with a spoon.
Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
Allow the cakes to cool for around 10 minutes before turning onto a cooling rack.
Meanwhile, make the cream cheese icing. In the bowl of an electric mixer, beat the cream cheese until smooth, and continue to add the vanilla and marmalade.
Once the cakes are cool, spread some icing onto one layer and place the other layer on top.
Neatly ice the top of the cake and garnish with a scattering of toasted coconut flakes, plus pear chips and fresh flowers, if using.
Refrigerate in an airtight container for up to 3 days. CHECK OUT JORDAN’S BUSINESS THECAKER.CO.NZ
Photograph & Styling/ James Lowe
Go to stuff.co.nz to share this recipe.