Ekadasi Coconut Cake

Here’s a grain-free cake suitable for ekadasi fasting. It’s from “The Book of Egg Free Cakes” By Cintia Stammers. I have not cooked it myself but I have heard from good cake makers that it works well.

coconut sponge cake:

(not a photo of this cake, but an impetus to make it)

1 1/4 cups milk powder,
1 1/4 cups potato flour,
1 cup caster sugar,
1 teaspoon bicarbonate of soda,
1/4 cup butter,
1/2 cup grated coconut,
2 medium bananas, mashed,
1/2 cup yogurt or cultured buttermilk,
Finely grated rind of one lemon and one orange,
1/2 cup fine or coarsly chopped roasted hazelnuts or almonds,
cream and jam or fresh fruits if required.

Butter and flour one 10-inch cake tin.

Set oven to 170 C / 330 F.

Sift together the milk powder, potato flour, sugar and bicarb soda.

Melt the butter in a small pan and toast the coconut in it.

Mash the bananas and mix in the yogurt, rind and coconut. Add the dry ingredients and nuts and beat with a spoon.

Pour cake batter into the buttered tin and bake 20 to 30 minutes. Test with toothpick, allow the cake to rest for ten minutes and turn it out onto a cooling rack. When cool, split and fill with whipped cream and fresh fruit.

Posted by Kurma on 9/8/11; 12:09:31 PM

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