STRAWBERRY, ALMOND & COCONUT CAKE

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Fixings

CAKE

Seeds of 1 vanilla bean case

180g caster sugar

300g strawberries, tops evacuated and quartered

Pizzazz of 1/2 lemon

120 grams margarine, diminished

1 teaspoon vanilla concentrate

2 eggs

70 grams ground almonds

70g strung coconut

100 grams flour

1/2 teaspoons heating powder

Sugar coated ALMOND TOPPING

25 grams margarine, liquefied

Pizzazz of 1/2 lemon

25 grams caster sugar

70 grams cut almonds

Technique

Preheat the broiler to 180°C. Oil and line a 20cm cake tin with heating paper.

Place the vanilla bean seeds, quartered strawberries, lemon pizzazz and 40g of the caster sugar in a bowl, blend and put aside for 60 minutes.

Cream the spread and staying 140g of caster sugar until light and cushioned. Include the vanilla concentrate then the eggs, each one in turn blending in the middle. Include the ground almonds, coconut, flour and heating powder and blend until the point when we joined. Include a large portion of the strawberries and any syrup in the base of the bowl to the hitter and delicately crease through.

Spoon blend into cake tin and spoon over residual strawberries. Heat for 30 minutes.

In the interim, liquefy margarine for garnish. Include lemon pizzazz, caster sugar and almonds and blend to consolidate.

Expel cake from broiler and spoon over garnish. Prepare for a further 15-18 minutes or until delicately brilliant and firm. Give cool access tin.

Present with a cleaning of icing sugar and whipped cream.

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