Wholemeal Poppyseed Coconut Gateau
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h. 15 min.
Preparation
ready in 6 h. 40 min.
Ready in
Ingredients
for
1
- For the cake
- 1 cup Poppy seeds
- 1 cup milk
- 1 cup butter
- 1 cup light brown sugar
- 3 eggs (separated)
- 1 ¾ cups Whole wheat flour
- 1 tsp Baking powder
- For the topping
- ¼ cup water
- 4 tsps Powdered gelatine
- 1 ½ cups Coconut milk
- ½ cup sugar
- 2 tsps Coconut liqueur
- 1 ½ cups cream (38% fat)
- To decorate
- Shredded coconut
- Shredded coconut
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20 cm|8" deep springform cake tin.
2.
Heat the poppy seeds and milk in a pan and bring to a boil. Remove from the heat and leave to stand for 25 minutes.
3.
Beat together the butter and sugar in a mixing bowl. Add the egg yolks one at a time and beat in thoroughly.
4.
Stir in the flour and baking powder and fold into the mixture. Stir in the poppy seeds and milk.
5.
Whisk the egg whites until stiff, then gradually fold into mixture until incorporated.
6.
Spoon into the tin and bake for about 75 minutes until firm. Test by inserting a skewer or cocktail stick into the centre of the cake - if it comes out clean the cake is cooked. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.
7.
Line the clean cake tin with a double thickness of cling film. Put the cake into the tin.
8.
For the topping: sprinkle the gelatine over the water in a small bowl and leave to stand for 5-10 minutes until 'spongy'.
9.
Heat the coconut milk, sugar and coconut liqueur in a pan over a low heat until the sugar has dissolved. Remove from the heat.
10.
Stir in the gelatine until dissolved. Pour the mixture into a bowl and leave to cool.
11.
Whisk the cream until thick. Stir about 1/4 of the cream into the cooled coconut mixture until blended. Fold in the remaining cream.
12.
Pour onto the cake in the tin and smooth the top. Cover with cling film and chill for at least 4 hours until set.
13.
Sprinkle with desiccated coconut and coconut flakes.
