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Coconut and Lemongrass Cake

Earlier this week I brought this cake, admittedly made with spelt flour, to work since I would be at a new branch on my birthday. I was subsequently asked for the recipe, so here it is!

The lemongrass provides a light, unique flavour that makes me say 'try this cake at least once'.

Recipe from Rachel Allen's book Cake

Ingredients

4 stalks of lemongrass, tops and bases trimmed and outer leaves removed250g caster sugar4 eggs200g butter, softened (I used sunflower spread)125g desiccated coconut125g plain flour2tsp baking powder For the syrup: 75g sugar75ml waterlemongrass trimmings Preheat the oven to 170 Celsius (325 Fahrenheit) or Gas mark 3. Line a deep 23cm diameter baking tin with baking paper Thinly slice the lemongrass stalks and put in a food processor with the caster sugar. Run the mixture until the lemongrass is pureed and fragrant Add the eggs, butter and coconut, mix until combined. Sift the flour and baking powder and add to the mixture, mix until just combined Tip…