Tropical Ring Gateau
1 hr 25 min.
- For the sponge
- 1 ⅔ cups plain flour
- 1 tsp Baking powder
- 1 tsp salt
- 1 ¾ cups caster sugar
- 1 cup unsalted butter (softened)
- 5 eggs
- 1 tsp vanilla extract
- 1 cup Buttermilk
Pre-heat the oven to 180°C | 350F | gas 4. Grease a 25cm non-stick ring mould.
Sift together the flour, salt and baking powder in a large mixing bowl.
In another mixing bowl, cream together the butter and sugar using an electric hand-held whisk, until pale in colour and fluffy in texture. Beat in the eggs one at a time, mixing well between additions, then the vanilla extract.
Fold in the flour mixture and the buttermilk, alternately in thirds.
Spoon into the cake mould and bake for 50-60 minutes until a cake tester comes out clean when inserted into the centre of the cake.
Remove from the oven and allow to cool in the mould a little before turning out onto a wire rack to cool completely.
Sift the icing sugar into a large mixing bowl and add enough hot water to create a thick icing when whisked. Whisk until smooth and thick.
Make sure the flat side of the cake is face down on a cake stand and spread the icing all over. Sprinkle the desiccated coconut over immediately so that it sticks to the icing.
Arrange the peaches, redcurrants and strawberries in the centre of the cake. Serve immediately.