Gin and coconut granadilla curd cake



Ingredients 22
Servings 12
Time 35 mins

Ingredients

  • COCONUT SPONGE CAKE
  • 125
    g
    butter
  • 1/2
    cup
    full cream milk
  • 1/2
    cup
    light coconut milk
  • 2
    cup
    all-purpose cake flour
  • pinch of salt
  • 3/4
    cup
    desiccated coconut
  • 4
    eggs
  • cup
    castor sugar
  • baking powder
  • 1
    tsp
    vanilla extract
  • zest of 1 lemon
  • GIN AND LIME SYRUP
  • ½
    cup
    castor sugar
  • 4
    Tbs
    lime or lemon juice
  • ¼
    cup
    gin
  • MERINGUE
  • 2
    egg whites, at room temperature
  • ½
    cup
    castor sugar
  • FOR FINISHING
  • 1
    cup
    granadilla curd
  • 250
    ml
    cream whipped with 2 Tbs icing sugar
 

Method

30 mins
 

For the granadilla curd, see recipe here

Preheat the oven to 180º C.

Grease and line 3 x 20cm round baking tins with baking paper.

In a small saucepan, heat the butter, full cream milk and coconut milk. Once the butter has melted, set aside to cool slightly.

Sift together the flour, baking powder and salt.

Place the eggs, sugar, vanilla and lemon zest in the bowl of an electric mixer.

Whisk until frothy and pale. Add the sifted flour and desiccated coconut and whisk again.

Pour the warm milk into the egg mixture (down the sides of the mixing bowl) and beat slowly until just combined.

Divide the batter between the baking tins and bake for 22-24 minutes until cooked through.

Cool the cake in the tins before turning out onto a wire rack.

To make the gin syrup, heat together the sugar and lime juice. Boil hard for 5 minutes. Add the gin and remove from the heat.

In a clean bowl, whisk the egg whites until frothy. Gradually add the castor sugar and beat until the meringue is stiff.

In a separate bowl, beat the cream until soft peak stage and then add the powdered sugar.

Brush each cake layer generously with gin syrup. Spread about 2 heaped tablespoons of granadilla curd between each sponge layer.

Decorate the side and top with whipped cream.

Drizzle the top with granadilla curd and pile the meringue gently on top.

Using a blow torch, scorch the meringue until golden.

Recipe by Bibbyskitchen@36. To see more click HERE.


ALSO TRY:

Granadilla jam


Granadilla fridge tart


Apple and granadilla crumble

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