26/07/2014

Coconut Yoghurt Cake 

175ml natural yoghurt

300g sugar

375g plain flour

3 eggs

1 and a half teaspoons baking powder

100ml cooking oil – sunflower or rapeseed would be good

50g desiccated coconut

Set oven to 180C.

Line a cake tin with parchment paper.

Mix everything to a smooth batter and spoon into tin.

Bake for about 35-40 minutes or until an inserted skewer comes out clean.

Blackcurrant Compote

350g blackcurrants

150g castor sugar

2 tablespoons water

Place in a pan and simmer until the blackcurrants just start to burst.

Take half the mixture and set aside.

Blackcurrant Jelly

Soak 2 leaves of gelatine in cold water for 5 minutes.

Bring the remaining blackcurrant up to boil and add the squeezed out gelatine.

Remove from heat. Blend and pass through a sieve.

Place in a cling lined tray and cool.

Chill until set.

To assemble

Place the cake on a plate and spoon over the compote.

Cut the set jelly into squares and place on top.

Pipe on a little whipped cream, add some mint and scatter with little icing sugar.

Is also great warm with just the compote and ice cream.