50 grams toasted almond chips / sliced almonds
6 egg whites
1 pinch of salt
1 tsp cardamom
1 tsp orange zest
6 oz melted butter
0,6 cup of flour
1,4 cups of icing sugar
4 large peaches, cut in half and pit/stone removed (or 1 can of peaches)
Start by pre heating the oven to 200ºC or 400°F.
Mix the almond chips/sliced almonds and icing sugar. Add flour, salt, cardamom, orange zest. Mix together.
While the butter melts at low temperatures whisk the egg whites into a hard foam. When the butter has melted pour it into the dry ingredients and mix it to a smooth batter. Then add half of the egg whites and fold in gently. Then fold in the remaining part of the egg whites gently to keep the air in the batter.
Pour the batter into a round cake pan with a removable bottom that is buttered and sprinkled with breadcrumbs on the bottom and sides of the pan.
Wipe the juice off the peaches and place them in the batter with the cups down. Bake in the lower part of the oven between 35-40 minutes. Feel with a stick to judge if the cake is ready. If it comes out clean it´s done.
Serve with vanilla ice cream or lightly whipped cream while the cake is still warm.
- 200 g fresh pineapple
- 110 g unsalted butter (at room temperature) , plus extra for greasing
- 110 g caster sugar
- 2 large free-range eggs
- 250 ml sour cream
- 200 g self-raising flour , plus extra for dusting
- ¼ teaspoon bicarbonate of soda
- 150 g desiccated coconut
- 1-2 tablespoons icing sugar
- Preheat the oven to 180ºC/gas 4.
- Peel, core and finely chop the pineapple.
- Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream.
- Sift in the flour, bicarbonate soda and a pinch of sea salt and fold through, then mix in the coconut and pineapple.
- Pour into a lightly buttered and floured 18cm baking tin and bake for 1 hour to 1 hour 15 minutes, or until golden and a skewer comes out clean.
- Cool slightly in the baking tin, then remove and leave to cool completely on a wire rack. Dust with icing sugar to serve.
2 cups Flour
1 cup Sugar
2 tsp Baking powder
1/2 tsp Baking soda
2 tsp Cinnamon
1/2 tsp Salt
1 tbsp Vanilla
1 cup Buttermilk
1/4 cup Coconut oil or vegetable oil works as well
4 tbsp Sugar
2 tsp Cinnamon
4 tsp Melted butter
In the bowl of a mixer fitted with a paddle attachment, stir together the flour, 1 cup sugar, baking powder, baking soda, 2 teaspoons cinnamon and salt.
In a separate bowl, mix together the eggs, vanilla, buttermilk and coconut oil. While the mixer is running on low speed, add all of the wet ingredients slowly into the dries.
Grease and flour a loaf pan.
Pour the batter into the loaf pan.
In a small bowl, combine the 4 Tablespoons sugar, 2 teaspoons cinnamon and melted butter. Work together using your hands to form small crumbles. Sprinkle on top on the dough and then quickly swirl with a knife to mix the crumbles in a little bit.
Bake the bread is a 350 ̊F oven for about 45-55 minutes or until a toothpick inserted into the center comes out cleanly. Cool in the loaf pan before flipping out and serving!
For the brownie bottom you will need following ingredients:
- 1/2 cup melted butter
- 1/2 cup caster sugar
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup cocoa powder
- 1/4 cup all-purpose flour
For the coconut topping you will need following ingredients:
- 2 eggs
- 3/4 cup caster sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 7 ounces sweetened shredded coconut ( reserve ½ cup for sprinkling on top)
Line a 9-inch square baking pan or an 8×10″ pan ( I did not have either of those so I used a round cake pan instead) with baking paper or aluminum foil, leaving a slight overhang. Spray with cooking spray or grease with butter. Preheat your oven to 375°F (190°C)
For brownie batter:
Pour the melted butter in a large bowl, add sugar and salt and whisk to combine. Whisk in egg, then cocoa and flour until lump free and smooth. Spread the batter in your prepared pan. Bake just until sides begin to pull away from edges of pan for about 10 to 15 minutes (do not overbake). Let the cake cool for 10 minutes in room temperature while you mix the coconut topping.
For coconut topping:
In a medium bowl, whisk eggs with sugar and vanilla. Mix in flour and coconut (except ½ cup reserved for sprinkling). Drop spoonfuls of mixture over chocolate base; spread and pat in gently and evenly with moistened fingers.
Sprinkle with reserved ½ cup coconut. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes.