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backing & patisserie

Red Currant-Coconut cake

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Rating: 3.7/5. From 3 votes.
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Simple
Ingredients for 15 Persons
Preparation time:
Required time: 20 Min.
Set-up time: 15 Min.
Cooking time: 65 Min.
Gesamtzeit: 100 Min.
180 g spelt flour
20 g Organic Coconut Flour
120 g Organic Coconut Oil – Premium Quality
80 g Organic Coconut Blossom Sugar
1 egg
500 g red currant
4 egg white
1 tbs lemon juice
1 Tbsp
1

Put spelt flour into a bowl, melt virgin coconut oil in a water bath and add to flour together with the coconut blossom sugar and the egg. Quickly work everything into a batter.


2

Form batter into a roll, wrap in cling foil and let it sit in the fridge for 1 hour.


3

 

Grease spring form bottom, and roll out two thirds of the batter directly onto it. Then prick it with a fork several times.

 

 


4

 

Preheat oven to 180°C and bake for about 15 minutes (top and bottom heat).

Allow to cool off.

 

 


5

 

Wash red currants, remove stems and let them drain in a sieve.

 

 


6

 

Beat the egg whites until stiff, while slowly adding the lemon juice. Carefully fold in the red currant.

 


7

 

Attach the greased ring to the spring form. Out of the rest of the batter form a rim about 4-5 cm high and thoroughly press to the cake base.

 

 


8

 

Fill berry-meringue-mixture into spring form evenly.

 

 


9

 

Optionally you could sprinkle some coconut blossom sugar on top. Bake for 50 minutes a 180°C (top and bottom heat). Keep an eye on the cake because it turns brown rather quickly.

 

 


10

Allow to cool off. Dredge cake with dessiccated coconut.


Tip:

For cakes and muffins you can generally substitute about 10-15% of the regular flour with coconut flour (then just add a little more liquid). Coconut flour has a certain natural sweetness and is incredibly rich in dietary fibre.

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