Piña Colada Cake
Whisk together 250 gr of flour, 1 teaspoon of baking powder, 3/4 teaspoon bicarb and 1/2 teaspoon of salt.
In another bowl cream 115 gr of soft butter with 55 gr of light brown sugar. When pale and fluffy, beat in two eggs, one at a time. Add 240 ml cream of coconut (which is different from coconut milk!) and a generous tablespoon of dark rum.
Whisk in the dry ingredients (gradually) and stop whisking as soon as the flour is incorporated. Using a spatula, stir in 90 gr of finely chopped fresh pineapple. Spread batter evenly in a prepared 24 cm spring form and bake for 35 - 40 minutes in a 180 C oven, until a skewer (use a piece of uncooked spaghetti!) inserted in the centre comes out clean.
Let it cool, then using that same piece of spaghetti, prick little holes in the cake and drizzle over some more (a tablespoon or two) pineapple juice, or rum... or both.
Make some icing by whisking together 100 gr of icing sugar with a pinch of salt and 2 tablespoons of pineapple juice and spread this over the cake. Allow the icing to set, if you can, and consume with inappropriate relish. This really is something else.
Geen opmerkingen:
Een reactie posten