Recipe: Jordan Rondel's raspberry, coconut and pear cake with raspberry glaze
The creaminess and gentle acidity of unsweetened coconut yoghurt make it a beautiful ingredient in baking.
This cake is best made in a bundt tin so it bakes through properly. Serve it warm, with extra coconut yoghurt!
RASPBERRY, COCONUT AND PEAR CAKE WITH RASPBERRY GLAZE
180g butter, softened
150g light muscovado or soft brown sugar
1 tsp vanilla extract
2 organic eggs
150g spelt flour (or plain flour)
50g ground almonds
50g desiccated coconut
1 tsp baking powder
1 tsp baking soda
170ml coconut yoghurt
1 large (or 2 small) ripe pears, skin left on, cored and cut into segments
1 cup fresh or frozen raspberries
150g fresh or frozen raspberries
140g apricot jam
fresh strawberries or raspberries
toasted coconut flakes
Preheat oven to 170°C. Grease a bundt tin well.
In the bowl of an electric mixer, cream butter, sugar and vanilla until pale, light and fluffy. Mix in eggs one at a time, scraping down the sides of the bowl as needed.
Gradually add flour, ground almonds, coconut, baking powder, baking soda and coconut yoghurt. Be careful not to over mix. Pour into cake tin and dot with pear segments and raspberries.
Bake 35-40 minutes, or until golden, springy to the touch and a skewer inserted comes out clean. Allow to cool for 10 minutes before turning out on a rack.
Meanwhile, make the glaze, place all ingredients in a small saucepan and bring to boil. Simmer for 8 minutes, stirring continuously.
Take off heat and drizzle onto the cake while it is still warm. Let it drip down the sides if you like! Decorate with fresh berries and toasted coconut flakes.