Text pageTapas side plate
in pink from Country
Road.StollenVitra brass
candleholder from Living Edge
(used throughout). All other
props stylist’s own. Stockists
p126.PREVIOUS PAGES
Grapefruit & strawberry
spongeBackground painted
in Babydoll ultra-flat acrylic
from Porter’s Paints.Bundt
cakesTapas side plate in
pink from Country Road.2 tsp fine salt. Mix slowly to
combine into a shaggy dough,
then increase speed and knead
to develop elasticity (5 minutes;
dough may be sticky, but don’t
add extra flour). With the motor
running, add butter little by little
until dough is glossy. Cover and
rest for 5minutes, then turn out
onto a clean work surface and
flatten slightly. Scatter fruit
mixture evenly over dough, and
fold dough over to encase fruit.
Continue folding and kneading
until fruit is well distributed.
Transfer to a lightly oiled bowl,
cover with a tea towel and
leave at room temperature
until doubled in size (1 hour).
5 Turn out dough onto a lightly
floured surface and divide in
half. Roll each half into a 25cm
log and flatten to 2cm thick to
form a 12cm x 25cm rectangle.
Rest, covered with a tea towel,
for 10 minutes. Place a chilled
marzipan cylinder along the
centre of each piece of dough,
brush edges of dough with
water, then fold dough over
to encase marzipan, pinching
edges to seal and forming oval
shapes. Grease two baking trays
and line with baking paper, then
place stollens on trays, seam-
side down, and brush with a
quarter of the melted butter.
Cover loosely with plastic wrap
and stand until 1½ times their
size (1 hour).
6 Preheat oven to 200°C.
Remove plastic wrap from
stollens, brush with another
quarter of the melted butter and
bake, swapping trays halfway,
until golden (40 minutes).
Remove from oven and pierce
small holes over the loaves with
a skewer. Brush with remaining
melted butter and dust with
icing sugar to cover. Stollen can
be served immediately, but are
best if left for at least 2 days or
preferably a couple of weeks
in an airtight container in a
cool place.
NoteDried sour cherries are
available from specialty grocers
and select delicatessens.
Coconut bundts with mango,
passionfruit and lime
MAKES 6 // PREP TIME 40 MINS // COOK 20 MINS(PLUS COOLING, SOFTENING)“This recipe was given to me by Samantha Denmark, an illustrator
who I’ve been working with for more than 10 years,” says Ingram.
“This is the cake she made for my 40th birthday and it’s still one of
my favourites. I’ve since added the tropical fruit element, although
it’s not bad with a baked meringue on top, either.”Pictured p105.125 gm softened unsalted
butter, plus extra for
greasing
150 gm caster sugar, plus
extra for dusting
1 tsp vanilla bean paste
2 large eggs, lightly beaten
25 gm (1⁄4 cup) desiccated
coconut
25 gm coconut flakes
235 gm self-raising flour, sifted
375 ml (11⁄ cups) coconut cream
1 mango, peeled and cut
into wedges
Pulp from 3 passionfruit
Pure icing sugar, for dusting
Finely grated zest of
1 lime, to serve
YOGHURT FILLING
100 gm cream cheese, softened
25 gm unsalted butter,
softened
½ tsp vanilla bean paste
60 gm coconut yoghurt1 Preheat oven to 180°C.
Grease 6 x 250ml (1 cup) bundt
tins and coat with caster sugar.
Beat butter, sugar and vanilla in
an electric mixer fitted with the
paddle attachment until pale
and flufy. Scrape down sides
of bowl and continue beating
until all butter is incorporated.
Gradually add egg, a trickle
at a time, beating thoroughly
between additions. Fold in
desiccated coconut and
coconut flakes, then a third
of the flour, then a third of
the coconut cream. Continue
folding in flour and coconut
cream, alternating, until
combined. Divide batter
among bundt tins, filling
them to 1cm below the rims.
Tap tins on bench to level
filling, then bake until tops
bounce back when pressed
(18-20 minutes). Cool in tins for20 minutes then turn out onto
a wire rack to cool completely.
2 Meanwhile, for yoghurt filling,
beat cream cheese, butter and
vanilla in an electric mixer fitted
with the paddle attachment until
smooth and light, then fold
through coconut yoghurt.
3 Fill bundt holes with yoghurt
filling, top each with a wedge
of mango and a spoonful of
passionfruit pulp, dust with icing
sugar and top with lime zest to
serve. Bundts can be served
at room temperature, but will
keep for 1 day, covered, in the
fridge. Fill and top with fruit
before serving.➤