COOK - BAKE - LEARN - SMILE

Macaroon Loaf


I was playing around in the kitchen yesterday afternoon, as the weather was rubbish - and I have ample time now that I am not copying and pasting 8 hours a day - trying to rebuild the website! Sad

I wanted to create a light sponge that had the sticky chewy texture of a macaroon.

I cooked the cake on a slightly higher heat than normal, so that the edges become chewy and delicious!

The cake really does take fantastic. You may omit the lemon sugar crust - but it definitely helps to liven up and round out the taste.

It amazes me how playing around with a sponge batter can create so many wonderful variations.

Cherry Coconut Loaf : Cross Section


Ingredients

for the Macaroon loaf :
175 g caster sugar
175 g softened butter
200 g self-raising flour
3 eggs at room temperature
50 g almond flour
125 g desiccated coconut
6 tbsp milk
zest of a lemon
225 g glacé cherries, thoroughly washed and dried. Halved.

for the lemon sugar crust :
125 g granulated sugar
zest and juice of 1 lemon

Method

for the Cherry Loaf Cake :
1) Preheat the oven to gas mark 4.
2) Grease and line a 2lb loaf tin.
3) Cream the butter and sugar together in a bowl for 2 minutes. The mixture should be soft and fluffy.
4) Add the almond flour and stir well.
5) Add the desiccated coconut and the eggs. Beat well until combined.
6) Now add the cherries and lemon zest and stir lightly.
7) Pour the mixture into the loaf tin and cook for 60-75 minutes. The cake should be golden brown, and a skewer should come out clean from the centre. If in doubt, place back in the oven, cover with a piece of parchment paper and cook for a further 10-15 minutes.
8) When ready, leave to cool for 10 minutes and then place on a cooling tray.
9) When cool, pierce with a skewer and add the lemon sugar crust.

Cherry Coconut Loaf ; Line a 2lb tin

Grease and Line a 2 lb Loaf tin

Cherry Coconut Loaf ; Combine the butter and sugar

Cream together the butter and sugar

Cherry Coconut Loaf ; Once lightened in colour ready to add the eggs

Beat until light and fluffy

Cherry Coconut Loaf ; Add the Almond Flour

Add the Almond Flour

Cherry Coconut Loaf : Add the coconut

Add the desiccated coconut

Cherry Coconut Loaf : Beat well

Add the eggs and beat well

Cherry Coconut Loaf : Add the Flour

Add the self raising flour

Cherry Coconut Loaf : Wash the Glace Cherries

Wash and halve the Glace Cherries

Cherry Coconut Loaf : Add the Cherries and Lemon Zest

Add the cherries and lemon zest

Cherry Coconut Loaf : Add the Milk

Add the milk to soften the batter

Cherry Coconut Loaf : Gently Stir to combine

Gently stir the batter to combine

Cherry Coconut Loaf : Turn out to Loaf Tin

Turn out to the prepared loaf tin and bake in the oven

Cherry Coconut Loaf : Leave to Cool

Leave to cool on a wire rack

Cherry Coconut Loaf : Pierce the cake with a skewer

Once cool, pierce all over with a skewer

Cherry Coconut Loaf : Add the lemon sugar crust

Once cool, add the lemon sugar crust

Cherry Coconut Loaf : Couple of Slices

Slices of Macaroon Loaf - delicious!!

Cherry Coconut Loaf : Cross Section

Macaroon Loaf Cross Section

The Flickr photoset showing Macaroon Loaf appears here.



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