Prunes Coconut And Almond Cake Food

CHOCOLATE, PRUNE AND ALMOND CAKE

Steps:

• Line a 20 cm square cake tin. Melt 225 g of the chocolate and all the butter together in a heavy-based pan over a low heat. Spread the nuts on a grilling tray and toast until the skins begin to blister. Rub the nuts with a cloth, discarding the skins, then return the nuts to the grill til golden brown. When the chocolate is melted, remove from the heat and stir in the nuts, prunes and eggs. Spoon the mixture into the lined cake tin and leave to set in the fridge overnight.
• When completely set, remove from the tin and peel off the paper. Melt the remaining chocolate in a bowl over a pan of genly simmering water then pour the chocolate over the cake and return the cake to the fridge to set. With a large heavy knife, cut the cake in half. Then cut each half into 6 slices making 12 slices in total.

COCONUT ALMOND POUND CAKE

Steps:

• In large bowl, cream shortening and sugar. Add egg yolks one at a time, beating well after each addition.
• In separate bowl, sift together flour, baking powder and salt. Gradually add to shortening mixture.
• Add milk, almond extract and vanilla. Mix well.
• Beat egg whites until stiff peaks form. Gently fold into shortening/flour mixture.
• Fold in coconut.
• Spoon into 2 well greased and floured 9 x 5 loaf pans.
• Place in COLD oven. Turn oven to 350° and bake for 1 1/2 to 1 3/4 hours. Test for doneness by inserting wooden pick in middle of cake.

COCONUT ALMOND CAKE

Steps:

• preheat oven to 325.
• grease and flour a 9" springform pan.
• beat almond paste and sugar on low speed until crumbly.
• add butter, beat on high until mixed.
• add eggs 1 at a time, beating after each addition.
• add coconut extract, beat for 3 minutes.
• mix flour, baking powder, salt and coconut in a small bowl.
• add to almond paste mixture.
• add coconut milk, mixing everything together.
• pour into springform pan, bake for 45-50 minutes until toothpick inserted in center comes out clean.
• cool on a wire rack for 10 minutes, unmold, cool completely.
• for frosting, beat cream until frothy. add sugar and beat until it forms firm peaks.
• frost the cake and garnish with coconut.
• you can also split the cake in half to form 2 layers and frost the center, then return layer and frost the top and sides.

ALMOND PRUNE CAKE

Steps:

• In a small saucepan cook prunes and 80 ml prune juice on low heat for 8-10 minutes, or until the liquid has evaporated and about 2 tablespoons are left. Cool.
• Pour the prunes and 2 tbs of prune juice into a food processor, add the remaining prune juice (120 ml), olive oil and vanilla extract. Mix until the ingredients are well combined. Set aside.
• Whit a hand held mixer whisk the eggs with sugar until frothy, 3-4 minutes.
• Mix the ground almonds, cocoa, baking powder and salt in a separate bowl and add to the egg mixture. Stir to combine.
• Add the prune mixture and stir until all the ingredients are well combined.
• Pour the batter into a 23 x 33 cm baking pan greased with olive oil and bake in a preheated oven at 170°C for 20-25 minutes or until a toothpick comes out clean.

PRUNES, COCONUT AND ALMOND CAKE

Steps:

• 1. Preheat the oven to 200°C.
• 2. Butter 20cm round cake tin and sprinkle with breadcrumbs or flour.
• 3. In a large bowl, combine the flour, eggs, soft butter, sugar, coconut milk, desiccated coconut and baking powder and beat with an electric whisk to a smooth paste.
• 4. Add chopped prunes and flaked almonds, stir well. Pure into a tin.
• 5. Bake for a 1.5h until a skewer inserted into the centre comes out clean. Leave to cool.