Coconut and saffron cake

Dust with icing sugar and enjoy this delicious tower of goodness.
 
recipes, bake, cake

Recipe from: 18 August 2015
Preparation time: 20 min
Cooking time: 40 min
 
 

Ingredients

 
  • 1
    cup
    coconut milk
  • pinch of saffron
  • 4
    eggs
  • 320
    g
    castor sugar
  • 280
    g
    self-raising flour
  • a pinch of salt
  • FOR THE TOPPING:
  • 250
    g
    fresh raspberries
  • 2
    cup
    cream, beaten
  • icing sugar for dusting
Servings: Change Serving
 
 

Method

 

Preheat oven to 180ºC.

Grease 2 20cm cake sandwich tins. Heat the coconut milk and saffron in a small pot until almost boiling.

In a bowl beat eggs until fluffy, add sugar slowly, beating well for 3-4 min.

Sift four and salt. Stir into the egg mixture and slowly pour in coconut milk, stir well to combine.

Pour into cake tins, bake for 35–40 min (do the skewer test). Place on a cooling rack; allow to cool completely.

To assemble: cut each sponge into two, top with cream and raspberries, stack; garnish with mint and raspberries. Dust with icing sugar.

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