Coconut Orange Tres Leches Cake and Chai Gulab Jamun
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null in /usr/www/users/thekavquxv/wp-content/plugins/recipe-card-master/yumprint-recipe.php on line 638Two is ALWAYS better than one, so why not make this Coconut Orange Tres Leches Cake and Chai Gulab Jamun all in one go and maximise your time in the kitchen!
SPONSORED
These two recipes are inspired by the beautiful unrefined Natura Sugars (Dark Demerara and Soft Brown Sugar) which have all the goodness and flavour locked into them – adding an extra layer of flavour to your baking! Although I don’t celebrate it, I do love Ramadan – the traditions around it, the sharing of family meals and how much effort goes into creating a delicious spread for your family. That’s something I can definitely get behind! Hopefully, these desserts will make it onto your Eid table, and if you’re not celebrating then they can become part of your weekend right now!
Coconut Orange Tres Leches Cake
2020-05-08 15:37:02
Serves 6
Print
Prep Time
30 min
Cook Time
1 hr 10 min
Total Time
1 hr 40 min
Nutrition Facts
Serving Size
0g
Servings
6
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Candied Orange
- 1 orange
- 170g Natura Sugars Dark Demerara Sugar
- 170ml boiling water
Cake
- 156g cake flour, plus more for dusting pan
- 28g desiccated coconut
- 1 tsp baking powder
- 1 tsp salt
- 85g salted butter, room temperature, plus more
- 1 orange, zested
- 184g Natura Sugars Soft Brown Sugar
- 4 large eggs
Tres Leches
- 85g coconut milk
- 85g sweetened condensed milk
- 56g heavy cream
Topping
- 1 cup whipping cream
- 80g mascarpone, room temperature
Instructions
- To prepare the candied oranges, cut the orange into very thin slices using a mandolin or serrated knife. Set aside. In a small bowl, combine the Natura Sugars Dark Demerara Sugar and boiling water together and stir until the sugar has dissolved. Pour the syrup into a shallow heat-proof container and immerse the orange slices in the syrup. Refrigerate overnight.
- Preheat the oven to 90°C (70°C fan-forced). Line a large oven tray with baking paper and evenly arrange the soaked orange slices on to the lined baking tray. Bake for 20 minutes before flipping each slice over and baking for another 15 minutes. Remove from the oven and place on a cooling rack. Once cooled, store in an airtight container until needed.
- Preheat the oven to 180°C (170°C fan-forced). Grease and line a 20cm round or square baking tin.
- Add the cake flour, coconut, baking powder and salt to a small bowl and whisk together.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the butter until light and fluffy, about 1 minute. Set aside
- In a medium bowl, rub the orange zest and Natura Sugars Soft Brown Sugar together with your fingertips. Add the sugar to the butter mixture and cream together for a further 5 minutes, scraping down the sides as needed. Add the eggs in, one at a time, mixing thoroughly between each addition. Add vanilla extract and mix. Add in the flour mixture and mix until just combined. Pour the batter into the prepared baking tin and tap to smooth out the surface.
- Place in the oven and bake for 35 minutes or until lightly golden and cooked through. Take out of the oven, and set on a cooling rack to cool completely.
- In a small bowl or measuring jug, whisk together the coconut milk, condensed milk and cream.
- Poke holes all over the surface of the cake using a skewer or fork. Using a pastry brush, brush the coconut milk mixture over the surface of the cake until all the mixture is used up. Refrigerate for at least 30 minutes or overnight.
- To make the whipped cream mixture, place the whipping cream in the bowl of a stand mixer. Whip on high until soft peaks. Add the vanilla and mascarpone and fold through until smooth. If lumpy, use a whisk and beat until smooth.
- Spread the mixture over the cake, top with the orange slices and serve.
The Kate Tin https://thekatetin.com/
Chai Gulab Jamun
2020-05-08 15:32:02
Yields 10
Print
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Nutrition Facts
Serving Size
0g
Yields
10
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 4 tbsp cake flour
- 3 tbsp fine semolina
- 500ml milk powder
- 1 tsp ground cardamom
- 1 tsp baking powder
- 45ml milk, plus extra if needed
- 2 tbsp ghee, melted
- Sunflower oil, for frying
Chai syrup
- 1kg Natura Sugars Golden Light Brown Sugar
- 3 chai tea bags
- 4 tbsp desiccated coconut, toasted, for rolling
Instructions
- Sift the flour, semolina, milk powder, cardamom and baking powder into a bowl.
- Add the ghee into the flour mixture and stir in the milk, incorporating to form a smooth dough. The dough needs to be slightly sticky but rollable.
- Cover with a cloth and rest for 10 minutes.
- With wet hands, roll the dough into 12-15 small walnut-sized balls.
- Heat the oil to 165°C. Deep-fry the balls, a few at a time, until dark golden brown - about 3-5 minutes. Remove from the oil and drain on paper towel
- To make the syrup, place the sugar and tea bags in a pot, add 650ml water and bring to the boil. Simmer for 5 minutes then add the fried gulab jamun so they absorb the syrup.
- Roll the gulab jamun in the toasted coconut and serve.
The Kate Tin https://thekatetin.com/
