This orange olive oil cake is one of them.
#Tarte abricotine full#
Some months ago I purchased Food52’s “Genius Desserts” - chock full of tempting treats, wonderful inspiration and so many recipes to try. We, our neighbors and our freezer are all the better for it! Who knows what else I’ll be getting myself into.īoy oh boy. So far I’ve made chocolate pistachio swirls (stay tuned), coconut pound cake with coconut ice cream (coming up soon), Danish dough destined for almond Kringle (I’ll write about that too), chocolate chunk cookies (whole wheat pastry flour), white whole wheat sandwich bread, cranberry-walnut whole grain bread & rolls (oats, whole wheat flour, sesame seeds), potato dinner rolls (potato flour) and pizza dough (white whole wheat, semolina). My baking focus during these self isolation/shelter-in-place days has revolved around ingredients on hand that I’d like to use up or at least pare down - white whole wheat flour, whole wheat pastry flour, potato flour, semolina, rolled oats, coconut milk, coconut chips, a lime, rum, almond paste, dried cranberries, sesame seeds, chocolate batons, oranges/zest just to name a few. Once again - stay home, stay safe and happy baking! And for dessert? Toasted coconut pound cake with luscious, creamy coconut ice cream of course! We had a very quiet Easter Sunday at home with a simple evening meal of grilled chicken salad over greens, a side of Bush’s baked beans and some oven fried potato wedges. Check out this link for more on that, as well as additional ice cream making fun! Summer here we come. Īs mentioned I used the remainder of my can of coconut milk to make toasted coconut ice cream, replacing the whole milk in the recipe with coconut milk and infusing the dairy with toasted coconut before making the base. Next time I won’t even bother since the other ingredients do the trick. I will admit that not much, if any, lime comes through, but at least I used up the one lonely lime that was crying out to me from the fridge. “Some” (hint, hint - Steve) say I’m often too timid with flavor additions but in this case - bam! The moisture, the toasted coconut, the caramel-y-ness from the brown sugar and rum (without being overly rummy) are deelish. My baking goals typically focus on a balance of flavors - subtle yet playing well together. Our first taste was for an afternoon snack accompanying our coffee time. Top with glaze (if using) and cool completely. Bake 1 to 1 1/4 hours until nicely browned and a tester inserted in the center comes out clean.Ĭool in the pan for 10-15 minutes then turn out onto a wire rack set over a sheet pan.
Meanwhile blend flour, baking powder, salt and cooled coconut in a separate bowl.Īdd eggs to butter/sugar mixture one at a time, scraping down after each addition.Īdd flour mixture alternating with coconut milk, beginning and ending with flour mixture. I used my mom’s longer, narrower Mirro “teacake” pan.Ĭream butter, sugars, lime zest on medium high for 2-3 minutes until light and fluffy.
Butter and flour a standard loaf pan (9'“x5”). Zest of one lime (or two if you have ‘em!)ģ/4 cup full fat unsweetened coconut milk (it separates so open the can and mix it up thoroughly before measuring)Ģ60 g / 2 cups flour (I used 60 g whole wheat pastry flour and 200 g all purpose but you can use just all purpose if you like)ġ/2 cup shredded unsweetened coconut, toasted and cooled (I used coconut chips and simply crushed them up after toasting and cooling)ġ tablespoon vanilla extract + 1/2 tablespoon rum + 1 teaspoon lime juiceĥ0 g / 1/4 cup brown sugar (light or dark - you decide)ġ/2 teaspoon vanilla extract (plus an optional splash of rum)ġ/2 cup unsweetened toasted shredded coconut
Good show - no leftovers!ġ70 g / 3/4 cup unsalted butter, softenedġ40 g /scant 3/4 cup packed light or dark brown sugar
#Tarte abricotine plus#
There’s coconut milk in both the cake and the glaze, plus I used the rest of the 13.66 fl.
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