Monday, March 9, 2015

Donna Hay’s Coconut Jam Slice

Noah turned two months yesterday! We’ve started a tradition where at every month’s birthday we bake him a treat of some sort. Today it’s the yummy Coconut Jam Slice, which his dad loves so very much. It’s a very popular treat in Australia and understandably so – the combination of the buttery base, with the sweet jam and slightly crunchy coconut topping works beautifully. The next time I’ll use a smaller pan so that the slices are a bit thicker but I like to think I got the flavours down pat. I used a Donna Hay recipe and she is a queen when it comes to the Australian kitchen scene so I couldn’t have gone too wrong.

Next time I’ll try a new coconut jam slice recipe – most likely this one from BillGranger. 
And here is another version of the Donna Hay recipe which I may try out as well.

Coconut Jam Slice by Donna Hay
125gr butter
1/3 cup caster sugar
1 cup flour (sifted)
1 tsp baking powder
1 egg yolk
3/4 cup raspberry jam

Coconut topping
1/3 cup castor sugar
1 cup shredded coconut
1 egg, lightly beaten

Preheat oven to 180 degrees celcius (350 farenheit). Place the butter, flour, sugar and baking powder in the food processor until combined. Add the eg yolk and continue pulsing until a soft dough forms. Press the dough into the base of a lightly greased 20cm x 30cm tin lined with non-stick baking paper. Bake for 12-15 minutes or until golden. Allow to cool slightly. Spread the base with the jam.

To make the coconut topping, place the coconut, sugar and egg in a bowl and mix well to combine. Spread over the jam and bake for 25 minutes or until golden. Allow to cool completely in tin before serving.

Saturday, March 7, 2015

Almost Flourless Chocolate Cake

Need a recipe that is quick, easy but can pass as a gourmet treat after one of your beautiful dinner parties? This is your pick. Very rich in chocolate taste (make sure you use good quality chocolate), smooth in texture and mouth watering to look at, yet quick and easy to whip up. Best eaten with some whipped cream on the same day after the cake has been left out (not placed in the fridge). Enjoy!

ounces best-quality dark chocolate
ounces unsalted European-style butter, cut into 1/2-inch cubes
1 1/3
cups granulated sugar
large eggs
tablespoon all-purpose flour

1   Heat the oven to 375ยบ F (190 C), and butter a 9-inch (23cm) cake pan. Line the base of the pan with parchment, and butter that, too.
2  Chop the chocolate and melt if in a double boiler (I use a metal bowl over a simmering pan of water), stirring continuously. Once it begins to melt, add the butter, and keep stirring until both are fully melted. Add the sugar, stir to combine, and set aside to cool slightly.
3   Add the eggs one at time, mixing very well after each. Mix in the flour. At this point your batter should be super smooth.
4   Pour batter into the prepared cake pan and bake for about 25 minutes -- or, as Molly says, until the center of the cake looks set and the top is shiny and a bit crackly-looking.
5   Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. (The cake will deflate slightly as it cools.) Allow to cool completely before you serve.
6   Serve in wedges at room temperature with whipped cream -- or nothing at all.

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