Sweet treat

Burton Mail - - Food & Drink -

and bake for 20 min­utes, un­til well risen and a knife in­serted in the cen­tre comes out clean

– if it doesn’t, place the tins back in the oven for five more min­utes. Once ready, re­move and leave the cakes to cool in their tins un­til room tem­per­a­ture, around 30 min­utes.

4. While the cakes cool, make the ic­ing. Whisk the co­conut yo­ghurt us­ing an elec­tric whisk – ei­ther a stand mixer or a hand whisk – un­til it be­comes re­ally thick, around five to 10 min­utes.

It’s re­ally im­por­tant to whisk the yo­ghurt on its own first, be­fore adding the maple syrup. Once it feels very thick and holds its shape, add the syrup and vanilla and con­tinue whisk­ing for a fur­ther minute. If you don’t have an elec­tric whisk you can use a bal­loon whisk - just make sure you whisk long enough to get a good amount of air and thick­ness into the mix.

5. Once the cakes are cool, spread the jam over one and sand­wich it with the other. Spoon the ic­ing over the top of the cake and smooth it over evenly. We like adding berries and ed­i­ble flow­ers as dec­o­ra­tion.

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