Leek, sor­rel and goat’s cheese souff lé

Recipe Raphaella Frame-tolmie

House and Leisure Food - - FRONT PAGE -

180g but­ter 180g caster sugar 3 large eggs ¼ cup lime zest 180g flour ½T bak­ing pow­der a pinch of salt ½ cup des­ic­cated co­conut 2T milk 125g but­ter 225g cream cheese 300g ic­ing sugar 1t co­conut ex­tract 1T rum (op­tional) co­conut shav­ings or lime zest,

to gar­nish

Pre­heat the oven to 190°C. Lightly grease two sand­wich cake tins and line the bases with bak­ing pa­per.

Cream the but­ter with the sugar un­til pale and fluffy. Lightly beat the eggs and lime zest, then grad­u­ally add to the but­ter mix­ture, beat­ing to in­cor­po­rate. Sift all the dry in­gre­di­ents to­gether and add the co­conut. Al­ter­nat­ing with the milk, fold the dry in­gre­di­ents into the but­ter mix­ture un­til well in­cor­po­rated. Spoon the bat­ter into the cake tins and bake for about 25 min­utes, un­til golden in colour and springy to a light touch. Turn onto a wire rack to cool.

To make the ic­ing, beat the but­ter and cream cheese to­gether un­til smooth. Add the ic­ing sugar and co­conut ex­tract, beat to com­bine, and add the rum to taste. Spread about a third of the ic­ing on one of the cakes and sand­wich the sec­ond layer on top. Use the re­main­ing ic­ing to cover the top and sides, and sprin­kle with lightly toasted co­conut shav­ings, or lime zest to serve.

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