Wednesday, June 25, 2014
I did a bit of fooling around with my coffee cake recipe and love the results. Apricots blend beautifully with coconut and ginger. This cake came out delicate, crunchy and intoxicatlingly fragrant. I used a lite coconut milk instead of dairy and the consistancy of the center of the cake is much like a custard. yum!
Pre heat oven to 350 degrees. Butter a 9" spring form pan, and line with parchment paper.
2 cups organic unbleached flour
1/2 tsp baking powder
1 tsp salt
1.5 cups organic cane sugar
1/2 lb ( 2 sticks). Kerry Gold Irish Sweet butter
3 egg whites, beaten till fluffy and firm
a shot of vanilla
1/4 cup lite coconut milk
8 –10 fresh apricots seeded and quartered
2tlb grated fresh ginger root & a shot of orange blossom water
1 cup coconut flakes
1 cup slivered almonds
( both of these toasted)
1 cup flour
1 cup brown sugar
1 stick sweet butter
mix these ingredients till crumbly in texture.
How I do the dance of this, is to first beat the egg whites in my mixer, remove, place in a bowl and then add later. Wash, seed and quarter the apricots, add the fresh grated ginger root and the orange blossom water and let sit for a bit. in a separate bowl,
Mix the flour, baking powder and salt together well.
In the mixer cream the butter and sugar together til smooth and fluffy. Then add the vanilla, slowly add the flour, then add the coconut milk and fold in the egg white till the batter is well blended and creamy .
Add to the spring form pan, layer the apricots on top and then the topping sprinkle liberally the nuts and coconut on top of that.
Bake about 45 minutes or until the center is set,
This is so yummy!!!.