December 2, 2023 / Lyn Jones / 0 Comments
200g shortening
juice 1 lime
1c coconut cream
2c caster sugar
5 eggs
2.5c GF SR
.5c each of arrowroot & dessicated coconut
1 tsp bicarb
flesh of 1 large mango, pureed (about .75 c)
1.5c orange and mango juice
.5c sugar
2c pure icing sugar
Extra 1 large mango, cut into thin wedges (to serve)
shaved fresh coconut or moist coconut flakes (to serve)
1. Preheat oven to 170 degrees C. (probably FF?). Grease & flour a 23 cm springform bundt ring tin and line sides with baking paper.
2. Beat shortening with electric mixer on high speed for 2 mins until light & fluffy. Beat in lime juice, coconut cream & caster sugar. Add eggs & beat until smooth.
3. Fold in drys then mango puree. Pour mixture into tin, bake 40-50 mins.
4. Boil 1c juice with sugar, spoon over cooked cake. Set aside to cool.
5. Whisk icing sugar with remaining juice to form a glaze, then ladle over cake. Top cake with extra mango and shave coconut. Serve.
November 27, 2023 / Lyn Jones / 0 Comments
Generously spiced with cinnamon, not overly sweet and perfect with your morning coffee, your afternoon tea and for dessert. And it’s so simple to make! The streusel topping is optional .
INGREDIENTS
Apple cake
1.5 cups (approx 210 g) GF or plain all purpose flour
1 tsp BP
2 tsp cinnamon (or try cardamom, nutmeg or clove.
pinch of salt
150 g white sugar
1 large apple, chopped fine – peeled or unpeeled is fine: 1c
lemon peel
3 large eggs
1 tsp vanilla extract
half cup (120 ml) olive oil or any neutral vegetable oil
half cup (120 ml) Greek yogurt
(opt) handful of chopped nuts ie pecans or walnuts into batter for crunchy texture.
Crumble topping (opt)
35g walnuts or pecans
30g GF or plain all purpose flour
2 Tab (30g) butter, softened
2 Tab (20g) brown sugar
half tsp ground cinnamon
1 medium-sized apple, sliced thinly
a few whole pecans on top (opt)
To serve (optional): icing sugar for dusting
DIRECTIONS
Preheat oven to 160 °C, grease & line 8 or 9″ round cake tin/baking or loaf pan with paper.
Crumble: In a medium bowl, add all ingredients.
Mix with a spoon or fingertips until combined into pea-sized crumbles.
Cake:
1. Add drys to large mixing bowl, whisk until there are no lumps. Add apples and toss to combine.
2. Add wet ingredients to a large bowl and whisk enough to combine. Add to the drys and mix/fold until combined – do not over mix. Batter should be thick but still pourable.
3. Pour cake batter into prepared pan, smooth top with back end of a spoon or spatula.
To assemble and bake:
1.Arrange the thinly sliced apple on the top of the cake in ‘fan’ shapes or as desired.
2.Scatter the crumble in the gaps on top of the cake.
3.Bake cake in the oven for 30-35 minutes for 9 inch cake and 40-50 min for 8 inch pan (or 60-70 min in a loaf pan) til a skewer comes out dry. (Cake is very moist and there might be some crumbs on the skewer, which is fine). If cake is browning too quickly, cover it with a piece of aluminum foil.
4.Allow to cool in pan 5-10 minutes. Then remove and dust with icing sugar. Serve and enjoy!
It can be kept at room temperature for 1 day or in an airtight container in the fridge for 3 days.