Wednesday, 24 June 2009

Coconut Mango Cake

This cake is both delicious and pretty. The mango gives it the most glorious gold colour and the taste combination of coconut and mango is sensational. You can use either fresh mango puree, or tinned at a pinch.

Ingredients

330g caster sugar
250g butter
4 eggs
160ml mango puree
2 cups desiccated coconut
375g self raising flour

Preheat your oven to 180 degrees. Grease and line a cake tin (baker's grease will work really well too... hmmm must post the recipe for that!)

Beat the sugar and butter in a mixing bowl until combined (not light and fluffy, just combined) then add the eggs one at a time - don't beat strongly, just to combine. Grab a wooden spoon and stir in the coconut and mango puree and then the flour. Spread into your prepared cake tin - the mixture is quite thick.

Bake for about 1 and a half hours. Stand for a few minutes in the tin before turning out on to a wire rack; flip so it is top side up to cool.

Icing:

1 and a half cups of icing sugar
1 egg white
2 tablespoons mango puree
3/4 cup desiccated coconut

Beat the egg white till foamy... gradually beat in the icing sugar a tablespoon at a time. Stir in the puree and coconut, and then spread onto the cake.

Monday, 1 June 2009

Strawberry and Galingale cordial

So, what do you do when you have a spare punnet of strawberries? Make cordial of course!

This cordial is super simple, smells exquisite while cooking and makes a delightful summer drink. The galingale adds just a little edge of spicyness without the bite of ginger:

2 cups water
2 cups caster sugar
1 tablespoon lemon juice
500g strawberries (washed hulled and halved)
2 pieces of dried galingale

Put the sugar, water, galingale and lemon juice in a saucepan . Cook, while stirring over a low heat, for 2 minutes or until the sugar has dissolved. Raise the heat and until the mixture thickens just a little (about 5 minutes).
Reduce to medium-low. Add the strawberries. Simmer, stirring occasionally, for 20 minutes.



Remove from the heat and allow to cool. Strain through a fine sieve (I used a muslin cloth as well to remove the seeds) and pour into a bottle. Keep in the fridge.

To serve.... just add water!