2019-09-01_Food_Heaven

Recipe by beautifulcountry

beautifulfruit.com

By Alpro (www.alpro.com/uk)

26 baking heaven SEPTEMBER WWW.FOODHEAVENMAG.COM

Coconut

chocolate cake

SERVES 6

Caramel pear cake

SERVES 8

220g (7¾oz) butter

220g (7¾oz) caster sugar

4 free-range eggs

220g (7¾oz) self-raising flour

1 tsp vanilla extract

5 medium pears, peeled, de-cored

and cut in half

For the caramel sauce

200g (7oz) caster sugar

25ml (1fl oz) water

50ml (2fl oz) double cream

a splash of brandy

a pinch of sea salt

1 Preheat the oven to 180°C/Gas

Mark 4. Cream the butter and

sugar together until light and fluffy.

Gradually add the eggs one at a

time, beating in between. Fold in the

flour and vanilla extract.

2 Line a 23cm (9in) baking tin with

baking paper, then lay the pears in the

bottom, skin-side down. Spoon on the

cake mix and spread evenly.

3 Bake for 30 minutes, or until the cake

has risen and a skewer comes

out clean.

4 Meanwhile, make the caramel. Pour

the sugar into a saucepan and add the

water, then mix so all the sugar is

moistened, but not up the sides of the

pan. Place onto the heat and bring to the

boil. Do not stir it, but shake the pan

slightly to spread when it star ts to go

brown and caramelise.

5 When it is a deep caramel colour, take

off the heat and carefully add

the cream. It will splutter and spit, so be

careful! Add the brandy and a small

splash of water, then place back onto

the heat and cook until combined; you

can stir at this point.

6 When the cake is done, turn out onto

a plate so the pears are on top,

then pour over the sauce. Serve with

cream or custard.

260g (9oz) ground almonds

40g (1½oz) desiccated coconut

125g (4oz) caster sugar

70g (2½oz) cocoa powder

½ tsp bicarbonate of soda

250ml (9fl oz) Alpro Coconut

Unsweetened drink

2 free-range eggs

grated zest of 1 orange, to garnish

2 tbsp desiccated coconut

(to garnish)

1 Preheat the oven to 180°C/Gas

Mark 4, then grease and line a

21cm (8in) cake tin.

2 Mix the dry ingredients in a large

mixing bowl, whisking to remove

any lumps. Separate the eggs then, in

another bowl, beat the egg yolks with

the Alpro Coconut Unsweetened.

Gradually add this to the dry

ingredients, mixing until smooth.

3 In a third bowl, beat the egg whites

until stiff, then fold these into the batter

until you’re left with a wet dough. Pour

the batter into the tin and bake for

30-35 minutes. Remove from the tin

and garnish with orange and coconut.