Do Life With Heart
- 250ml Taystee Wheat
- 225ml desiccated coconut
- 250ml cake flour
- 225ml sugar
- 7.5ml ground cardamom
- 10ml baking powder
- 450ml full cream milk, room temperature
- 250g butter, melted and cooled to room temperature
- Sutherfeni to garnish
- Tinted almonds to garnish
Ingredients: Syrup
- 250ml sugar
- 250ml water
- 1 cinnamon stick
- Grease and line a 25cm cake tin or you may use paper loaf cases for individual cakes.
- Combine the Taystee Wheat, desiccated coconut, cake flour, sugar, cardamom and baking powder in a large mixing bowl.
- Using a whisk, work the milk and melted butter into the dry ingredients until smooth.
- Bake the 25cm cake in a preheated oven at 170 degrees Celsius set on thermofan for 30-35 minutes, or the individual cakes for 10-12 minutes or until golden and a skewer comes out clean when cakes are tested.
- While cakes are baking, dissolve the sugar and water together over a low heat for the syrup.
- Bring to the boil with the cinnamon stick only when sugar crystals have dissolved completely.
- Simmer over medium heat for 5-7 minutes.
- Use a skewer and poke a few holes in the cake. Pour the syrup over the hot cakes to ensure it soaks through.
- The cakes are topped with sutherfeni, drizzled with syrup and garnished with tinted almonds.
