Coconut Citrus Cake
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
Ingredients
for
1
- For the base
- 2 cups flour
- ½ cup sugar
- 1 pinch salt
- ⅞ cup butter
- 1 egg
- Dried legumes (for blind-baking)
- For the filling
- 3 large eggs
- ⅔ cup sugar
- 2 small, organic Oranges (zest grated; juiced)
- ½ cup butter (melted)
- 1 Tbsp Corn starch
- 1.333 cups dried Coconut
- Plus
- powdered sugar (to decorate)
- candied orange
- 4 Tbsps dried Coconut
- Orange zest
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
To make the pastry, pile the flour and sugar together on the work surface and mix in the salt. Make a well in the middle.
3.
Cut the cold butter into small pieces and place around the well. Crack the egg in the well and add approx. 2-3 tbsp lukewarm water. Then chop everything up using a sharp knife so that crumbs are formed. Using your hands to quickly form the crumbs into a dough.
4.
Shape the dough into a ball, wrap in cling-film/plastic wrap and let cool for approx. 30 minutes in the refrigerator.
5.
Grease the cake tin well and roll out the dough to fit the tin. Cut off any excess edges. Pierce the base a few times with a fork then cover with waxed paper and place the dried lentils on top. Bake for approx. 10 minutes in the preheated oven. Take the base out of the oven and remove the paper and the lentils.
6.
To make the filling, mix the eggs with the sugar, orange juice and zest until fluffy, then stir in the melted butter.
7.
Mix together the cornflour/cornstarch and 70 g of dried coconut and stir into the mixture.
8.
Spread the orange mixture in the pre-baked base. Sprinkle the remaining coconut on top and bake for another 30 minutes. Be sure to cover with tin foil part way through so that the cake does not turn too brown.
9.
Let cool in the tin. Before serving, sprinkle with 4 tbsp dried coconut and icing sugar. Serve garnished with orange zest and candied oranges.
