17 March 2014
I am soooo pleased with this new recipe of mine. It really is totally delicious and has lots of good-for-you ingredients in it. Perfect for giving the children a treat without jamming them full of rubbish. Give it a go and you’ll be a convert!
Whisk the egg whites until still
In a separate bowl whisk the yolks and sugar until pale and foamy
Stir the fruit purée into the egg yolk/sugar mixture.
Stir all the dry ingredients (coconut, almonds, rice flour and cocoa powder) into the fruit purée mix.
Using a large metal spoon gradually and very gently fold the egg whites into the mixture. Try hard not to knock out the “fluff” of the egg whites. You will have a wobbly cake mixture.
Bake at 170ºC in a 21cm baking tin that has been greased with sunflower oil. It is ready when a skewer comes out of the middle almost, but not 100%, clean.
Leave your cake to completely cool.
Melt the chocolate in a bowl over hot simmering water in a pot
Stir in the hot water and vanilla essence
Stir in the maple syrup until you have a smoothly glossy ganache
Spread your ganache luxuriously over the cake and sprinkle liberally with unsweetened desiccated coconut.
Divine!