Spiced coconut sponge with rambutans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 125 | grams | Butter; softened (4oz) |
| 125 | grams | Caster sugar; (4oz) |
| 2 | mediums | Size eggs |
| 75 | grams | Self raising flour; sieved (3oz) |
| 25 | grams | Dessicated coconut; (1oz) |
| 2 | teaspoons | All spice |
| 1 | Lime; juice of | |
| 1 | 720 gram jar rambutans stuffed with pineapple and; drained, reserving | |
| ; papaya in rum and coconut, the liquor | ||
| To garnish: A fresh coconut; split, milk drained | ||
| ; off. Flesh grated | ||
| ; with a potato | ||
| ; peeler and toasted | ||
| ; - optional | ||
Directions
Preheat the oven to 180C, 350F, Gas Mark 4.
In a bowl cream together the butter and sugar until light and fluffy, then add in the eggs one at a time.
Fold in the sieved flour, coconut, all spice and lime juice mixing well to incorporate all the ingredients.
Place the mixture into a 20cm (8 inch) greased sandwich tin. Bake inpreheated oven for 25-30 minutes or until golden brown.
Place the liquor from the fruit in a saucepan and reduce by half over a moderate heat.
Remove the cake from the oven, run a palate knife around the edge and turn out onto a cooling rack . Make holes in the top surface with a skewer and drizzle over some of the reduced liquor. Allow to cool then top with the fruit and brush with the remaining liquor, topping with coconut shavings if desired. Serve immediately with creme fraiche.
Converted by MC_Buster.
NOTES : A coconut spicy sponge with rambutan topping.Ideal for a tea time treat served with creme fraiche.
Converted by MM_Buster v2.0l.