Gin and coconut granadilla curd cake

Bibby's Kitchen
12 servings Prep: 35 mins, Cooking: 30 mins
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The Summer cake of your dreams.

By Food24 September 28 2017
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Ingredients (18)

125 g butter
1/2 cup milk
1/2 cup coconut milk — light
2 cup flour
salt — just a pinch
3/4 cup desiccated coconut
4 eggs
1¼ cup castor sugar
2½ tsp Baking powder
1 tsp vanilla extract
1 lemon — zest only
½ cup castor sugar
4 tbsp lemon juice — or fresh lime juice
¼ cup gin
2 eggs — whites only, at room temperature
½ cup castor sugar
1 cup granadillas — curd
250 ml cream — whipped
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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.



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