Sandyj
Sous Chef
Mascarpone, honey and coconut cake
(from August '05 issue of Fair Lady magazine, SA)
When you cut this cake, the honey runs into the mascarpone and the sponge, making sticky slices
Serves 8
¾ cup butter
½ cup honey
2 eggs
1½ cups self-raising flour, sifted
TOPPING
1 cup mascarpone cheese
2/3 cup honey
½ cup desiccated coconut
Preheat the oven to 180°C. (350°F) Beat butter and honey together until light and creamy. Add eggs, one at a time, and beat well. Fold in the self-raising flour. Spoon the mixture into a greased 20cm (8") cake pan. Bake for 50 minutes or until a skewer inserted into the middle comes out clean. Remove cake from the pan and leave to cool. Place cake on a plate and pile mascarpone on top. Make a well in the centre of the mascarpone with the back of a spoon and pour in the honey. Scatter coconut over. -Sandyj
(from August '05 issue of Fair Lady magazine, SA)
When you cut this cake, the honey runs into the mascarpone and the sponge, making sticky slices
Serves 8
¾ cup butter
½ cup honey
2 eggs
1½ cups self-raising flour, sifted
TOPPING
1 cup mascarpone cheese
2/3 cup honey
½ cup desiccated coconut
Preheat the oven to 180°C. (350°F) Beat butter and honey together until light and creamy. Add eggs, one at a time, and beat well. Fold in the self-raising flour. Spoon the mixture into a greased 20cm (8") cake pan. Bake for 50 minutes or until a skewer inserted into the middle comes out clean. Remove cake from the pan and leave to cool. Place cake on a plate and pile mascarpone on top. Make a well in the centre of the mascarpone with the back of a spoon and pour in the honey. Scatter coconut over. -Sandyj