The load shedding has been driving me dippy…..I had a beautiful hazelnut nutella roll in the oven and it bombed…thanks to Eskom…in the meantime, here is another recipe for you that is perfect for Christmas!
Over the festive season, we have berries galore….raspberrries, blueberries, strawberries and my favourite…Cherries!
This recipe combines some of my favourite flavours and textures….coconut, squidgy baked cherries, a delicious buttery slice and lashings of mascarpone! Together, its like a slice of heaven on a plate! I serve this slightly warm and a word of warning…one slice is never enough!
This could be an extra special Christmas….you could win the KitchenAid stand mixer….click here…https://yudhikayumyum.com/competition/blog-party-kitchenaid-giveaway/….the winner will be announced after this weeks episode of Mela on SABC2 – tune in at 13h30 and stay tuned on my twitter site ‘Yudhika Sujanani’ for the big announcement. On Mela this week, I will be preparing brown flour roti and chicken tikka wraps! For more on Mela, check out the video links here…https://yudhikayumyum.com/sabc-2s-mela-videos/ And for the links to the recipes I prepare on Mela….check out the Mela Facebook and Twitter pages!
Cherry Coconut and Cardamom Slice
150g soft butter
150g caster sugar
2,5ml vanilla paste
150g cake flour
75g desiccated coconut
10ml baking powder
5ml ground cardamom
45ml full cream milk
100g fresh cherries, pitted and halved
Icing sugar, to dust
30ml icing sugar
2ml vanilla paste
Grease a 25cm fluted pie tart tin and line with baking paper.
Place the butter into a mixing bowl and cream until light in colour.
Gradually add the sugar and continue beating until the sugar starts to ‘dissolve’ into the butter.
Add the eggs one at time with 5ml cake flour.
Beat well after each egg, add the vanilla essence.
Fold the cake flour, desiccated coconut, baking powder and ground cardamom into the egg mixture.
Fold in the milk and mix until smooth.
Pour the mixture into the prepared pie tin and smooth with a spatula.
Scatter over the cherries and gently press them into the batter.
Bake at 170°C for 35 – 40 minutes or until a skewer comes out clean when tested.
Remove from the oven and leave to cool for a few minutes before removing from the tin.
Dust with icing sugar.
Whip the mascarpone with the icing sugar and vanilla paste until thick.
Slice the cake and top with a dollop of sweetened mascarpone cream.