Hi, foodies in the Hive!
I hope you're all doing great today 😁 ❤️
Do you like to carry out little experiments in your kitchen? Well, I do. And I also eat them 😂 I've been experimenting with coconut flour I make from the bagasse that's left when I make milk. It's a little dry and tricky ingredient, but Gosh, it's absolutely tasty. There's one simple recipe that turned out really well: I used some more flour I had made like you can see here in my post for Nutty Coconut Bread
It's a very aromatic cake, with a soft and compact texture. I made the pear sauce with cane honey and added it after the cake was baked along with cane sugar and ground cinnamon, after which I put the cake back in the oven to caramelize the surface a little.; the sauce slightly moistened the cake, increasing its flavor and sweetness. I was really satisfied with the outcome.
INGREDIENTS
For the cake:
- 1 cup coconut bagasse flour
- 1 cup oats
- 1 cup self-rising wheat flour
- 3/4 cups cane sugar
- 1/2 cups egg (I used 3 eggs, M)
- 1/4 cup coconut oil
- 1/4 cup creamy coconut milk (I used homemade)
- 1/2 teaspoon nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
For the topping:
- 1 ripe pear
- 1/2 cup cane honey
- 3 tablespoons freshly squeezed lemon juice
- pinch of salt
- 1 tablespoon cane sugar & 1/2 teaspoon ground cinnamon to sprinkle
THE PROCESS
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THE CAKE
First of all, I hand whisked the sugar and eggs.
Then I added the coconut oil and mixed well. I had to melt it because I keep it in the fridge.
Once I had measured the amount of homemade coconut bagasse flour, I measured the same for the wheat flour and oat flakes.
One cup of each one.
All the three went into the blender glass to be processed.
It only took a minute.
The oats became flour, and the coconut bagasse flour turned into a finer flour. All in all, a nice texture ❤️
I poured all the flour mix in the mixing bowl
Then I added the nutmeg, cinnamon, and salt. Also, the (homemade & creamy) coconut milk and vanilla essence.
I poured the batter in my small pyrex, the one I use for brownies (8"x8"x5").
At first, I thought the batter might be too thick, but it turned out right; in fact, the crumble was incredibly moist.
As you can see, it was a little cake but enough for 9 portions.
It went into my little electric oven and baked for 40 minutes at 300° F.
Once it was baking, I was ready to prepare the toppings. Quite simple indeed.
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THE TOPPING
I peeled and chopped one ripe pear I had forgotten in my fridge.
I rubbed the little chunks with freshly squeezed lemon juice and transferred them to a bowl.
Then I poured the cane honey in the bowl where they soaked for 5 minutes before I let them simmer over low fire for 2 minutes.
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BACK INTO THE OVEN 🔥
I pierced the cake all the way through to allow some the sauce into the crumble.
Once I had covered all the surface, I mixed some cane sugar and ground cinnamon and sprinkled it all over. As the batter didn't have much sugar, this would give the cake extra sweetness and a nice aroma.
Back into the oven for a couple of minutes to allow the pear sauce, cane sugar and cinnamon to caramelize a little...
...and that was it.
As always, I hope you've found this post useful 😁❤️
Sometimes our experiments fail, but we learn anyway. Fortunately, this one was a hit.
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Enjoy!
All text and images are my own. I have taken the pictures with my Redmi 9T cell phone. And if any GIFs here, I've used GIPHY for all them.
Thank you so much for your visit :)
Este delicioso experimento me recordó a un Beso de coco. Me imagino que su sabor debe ser parecido. El topping de pera fue la estrella del pastel y además me gustó que usaste melao y papelón rayado para acentuar el dulzor. Todos los ingredientes fueron una exquisitez, mi querida @marlyncabrera.
Acompañaría una porción con un rico cafecito!🥰☕
Gracias por compartir tus experimentos reposteros que resultó todo un éxito!❤️👍🏻🧑🍳
Los besos de coco estan en mi top-10, pero aunque no lo creas, nunca los hecho --al menos no sola, a dos manos--; esa es tarea pendiente. Yo quisiera la receta de una señora que ya no veo desde hace años. Los mejores que he probado en la vida. A lo mejor, me tocará experimentar con eso también, a ver qué tal.
Es muy gratificante cuando la cocina de aprovechamiento resulta en algo delicioso y que merece pasar al cuaderno de receta para repetirlo 😁
Esta torta va muy bien con ese cafecito o con un melvin de esos que prepara @zupasteleria con Nando 😁❤️
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Thank you so much for your consideration and support, @foodiesunite, @edwing357 😁❤️ Much appreciated!
Venía justamente pensando en una merienda y me consigo esta belleza 😲 espectacularmente perfecta
@sagarkothari88 vote
A estas horas como que nos da por eso, merienda de la tarde con un cafecito 👌🏻
Tengo arequipe y no me da miedo usarlo mujajajajaja
Esta porción duplicada porfa jajaja, tengo sed de merienda
Para cuándo será la impresora 3D de torta? Jajaja. Faltan avances científicos en esa área.
Para ti, triple porción ❤️😁
Mi corazoncito dulcero quiere cuádruple ahora jajajaja
Concedido! 😂🤣
Mientras llega el delivery jajaja 🤪🤣
Oh, guaoses! Jaja. Yo quiero ❤️
Jajaja yo también se crear antojos 🤪🤣😂
This cake looks so perfect and I love that you have used a part of the coconut that most of us thrown away🫣Thanks for sharing this recipe :)
You're too kind, my beautiful friend 😌 I'd been making lots of little things with this bagasse flour; it's something I can tell you, a must-try no doubt 👌🏻👌🏻
Thank you so much for dropping by and for your nice words ❤️
Rico y saludable! gracias por compartir tu receta.
Gracias a ti por pasar y por la motivación 😁❤️
Hola amiga, yo quiero 😋😂 delicioso 😋
Pasé siéntese sin pena 😂😁
Jajajaja, gracias 🫂
A ti, por pasar.
se ve super y creo que tengo casi todo para hacerla y matar el antojo jajaja😅 gracias por compartir😝
Amiga, este experimento es espectacular, debe tener un aroma estupendo y ni se diga el sabor.
La miga se ve suave y con un color que dan ganas de comer, que rico.
Felicitaciones, experimento aprobado jejeje 😁😋
You did a good job here
It looks so nice
You're too kind, my friend. Thank you so much for dropping by!