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Ингредиенты
- 125 gm Butter, softened (4oz)
- 125 gm Caster sugar, (4oz)
- 2 med Size Large eggs
- 75 gm Self raising flour, sieved (3oz)
- 25 gm Dessicated coconut, (1oz)
- 2 tsp All spice
- 1 x Lime, juice of
- 1 x 720 gram jar rambutans stuffed with pineapple and liquid removed, reserving papaya in rum and coconut, the liquor
- Â Â To garnish: A fresh coconut, split, lowfat milk liquid removed off. Flesh grated with a potato peeler and toasted - optional
Инструкции
- Preheat the oven to 180C, 350F, Gas Mark 4.
- In a bowl cream together the butter and sugar till light and fluffy, then add the Large eggs one at a time.
- Mix in the sieved flour, coconut, all spice and lime juice mixing well to incorporate all the ingredients.
- Place the mix into a 20cm (8 inch) greased sandwich tin. Bake inpreheated oven for 25-30 min or possibly till golden.
- Place the liquor from the fruit in a saucepan and reduce by half over a moderate heat.
- Remove the cake from the oven, run a palate knife around the edge and turn out onto a cooling rack . Make holes in the top surface with a skewer and drizzle over some of the reduced liquor. Allow to cold then top with the fruit and brush with the remaining liquor, topping with coconut shavings if you like. Serve immediately with creme fraiche.
- NOTES : A coconut spicy sponge with rambutan topping.Ideal for a tea time treat served with creme fraiche.
