Mindy Belle

Life in the Country

Archive for the day “July 7, 2013”

Coconut and Lime Cake

Coconut Cake


  • 100 gm crème fraîche
  • 100 ml heavy cream (45% milk fat)
  • To serve: finely grated flesh of 1 mature coconut

Malibu chiffon cake

  • 300 gm (2 cups) plain flour, sieved
  • 220 gm (1 cup) sugar
  • 3 tsp baking powder
  • 125 ml (½ cup) vegetable oil
  • 7 eggs, separated
  • 2 tsp coconut essence
  • Pinch of cream of tartar
  • 60 ml Malibu

Lime curd

  • 60 gm butter
  • 40 gm caster sugar
  • 40 ml lime juice (about 2 limes), plus rind of ½ lime, finely grated
  • 3 egg yolks
  • ½ titanium-strength gelatine leaf, softened in cold water for 5 minutes

Italian meringue

  • 185 gm caster sugar
  • 3 eggwhites
  • Pinch cream of tartar
  • 1-2 tsp coconut essence

Preparation method

Serves 10
Prep time 40 mins, cook 1 hr (plus cooling, setting)
Coconut, lime, meringue: what more needs to be said? This superbly moist cake is best eaten as soon as it’s iced.
For Malibu chiffon cake, preheat oven to 165C. Combine flour, sugar, baking powder and ½ tsp salt in a bowl. Whisk in 200ml water, vegetable oil, egg yolks and coconut essence until smooth. Whisk eggwhites and cream of tartar in a separate bowl until stiff peaks form, fold one-third through flour mixture, then fold remaining eggwhites into flour mixture. Pour into two 20cm-diameter cake tins that have been buttered, floured and lined on the base with baking paper, then bake until cakes are golden and a skewer withdraws clean (30-40 minutes; don’t be concerned if cakes crack a little). Brush with Malibu, cool in tins for 15 minutes, remove from tins, cool completely on a wire rack, then trim tops level.
For lime curd, whisk butter, sugar, lime juice and egg yolks in a heatproof bowl over a saucepan of simmering water until combined, then stir occasionally until thick (3-6 minutes), stir in lime rind and remove from heat. Squeeze excess water from gelatine, add to curd, stir to dissolve. Cover closely with plastic wrap, set aside to cool, refrigerate until set.
For Italian meringue, combine sugar and 60ml water in a small saucepan over medium-high heat and stir until sugar dissolves (1-2 minutes). Brush down sides of pan with a wet pastry brush to remove sugar crystals, then bring to the boil and cook until syrup reaches 115C on a sugar thermometer (soft ball stage; 10-15 minutes). Whisk eggwhites and cream of tartar in an electric mixer until soft peaks form. Meanwhile, continue cooking syrup to 121C (hard ball stage), then, whisking eggwhites continuously on medium speed, slowly add hot syrup until all is incorporated. Whisk on high speed until thick, glossy and cooled to room temperature (15-20 minutes), then stir in coconut essence.
Whisk lime curd in a bowl to a spreadable consistency and spread over top of one cake. Whisk crème fraîche and cream to stiff peaks and spread over curd, then top with remaining cake. Spread meringue over top and sides of cake, scatter with coconut and serve.
Recipe from Gourmet Traveller by Lisa Featherby
This Cake has many steps but well worth the effort!!!
Bon Appetite

Sugar Cookies

Melbourne-20120916-01053Sugar Cookies:3 cups (390 grams) all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup (227 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Royal Icing Using Egg Whites:

2 large (60 grams) egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners’ (powdered or icing) sugar, sifted

3 tablespoons (30 grams) meringue powder

1/2 teaspoon almond extract (optional)

1/2 cup – 3/4 cup (120 – 180 ml) warm water

For Sugar Cookies: In a separate   bowl whisk together the flour, salt, and baking soda. In the bowl of   your electric mixer (or with a hand mixer), beat the butter and sugar until   light and fluffy (about 3 minutes). Add the eggs and vanilla extract and   beat until combined. Add the flour mixture and beat until you have a smooth   dough. Divide the dough in half and wrap each half in plastic wrap.   Refrigerate for about one hour or until firm enough to roll.Preheat oven to 350 degrees F (177 degrees C)   and place rack in center of oven. Line two baking sheets with parchment paper.Remove one half of the chilled dough from the   refrigerator and, on a lightly floured surface, roll out the dough to a   thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll,   making sure the dough does not stick to the counter.)  Cut out desired   shapes using a lightly floured cookie cutter and transfer cookies to baking   sheet. Place the baking sheets with the unbaked cookies in the refrigerator   for about 15 minutes to chill the dough which prevents the cookies from   spreading and losing their shape while baking. Note: If you are not   going to frost the baked cookies, you can sprinkle the unbaked cookies with   sparkling sugar.

Bake cookies for about 8-10 minutes   (depending on size) or until the edges are just starting to   brown. Remove from oven and let cookies cool on baking sheet for a few   minutes before transferring to a wire rack to finish cooling. Frost with   royal icing, if desired. Be sure to let the royal icing dry completely before   storing. (This may take several hours or overnight.)

Frosted cookies will keep several days in an   airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 cookies.

For Royal Icing with Egg Whites: In   the bowl of your electric mixer (or with a hand mixer), beat the egg whites   with the lemon juice. Add the sifted sugar and beat on low speed until   smooth. If necessary, to get the right consistency, add more sugar or   water. Add food coloring, if desired. The icing needs to be used immediately   or put in an airtight container as it hardens when exposed to air.

For Royal Icing with Meringue Powder: In   the bowl of your electric mixer (or with a hand mixer), beat the sugar and   meringue powder until combined. Add the water and beat on medium/high speed   until glossy and stiff peaks form (about 5 minutes). If necessary, to   get the right consistency, add more powdered sugar or water. Add food   coloring, if desired. To cover the entire surface of the cookie with icing,   the proper consistency is when you lift the beater, the ribbon of icing that   falls back into the bowl remains on the surface of the icing for a few   seconds before disappearing. The icing needs to be used immediately or   transferred to an airtight container as it hardens when exposed to air.

Bon Appetite



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