Skip to main content

An Adieu to Strawberries



Bombay has a strange strawberry season that starts in winter and ends before summer sets in. We are now at the end of this season so you'd be lucky to find a box of strawberries with your fruit seller now. I found what I think would be my last box of the year yesterday and made this gorgeous cake to celebrate strawberries one last time this year.

BBC calls this a coconut cream cake. There is plenty of coconut yes, but with all the polenta the recipe calls for (which I substituted with cornmeal), the texture and flavour is more like a cornbread. Eat it plain, top it with icing sugar as BBC suggests or top it with strawberries my way, this is a great cake to have in the fridge for your weekend snacking needs.

Ingredients
For cake
140 grams butter, at room temperature
140 grams caster sugar
juice of 1 lime
50 grams desiccated coconut
200 ml coconut milk carton (I used Dabur Homemade)
85 grams fine polenta or cornmeal
2 tsp baking powder
140 grams plain flour

For topping
2 tbsp toasted desiccated coconut
4 tbsp icing sugar
1 box (approx. 400 grams) strawberries
1/2 tsp vanilla essense
2 tbsp balsamic vinegar
2 tbsp caster sugar

Line a 7 inch round baking tin with parchment. Preheat the oven to 180C. Cream butter with sugar until soft and fluffy. Add 150 ml coconut milk (reserve the remaining 50 ml for later) and whisk in to blend. Add all the remaining ingredients and beat until you have a well blended mixture. Pour into the cake tin and bake for about an hour, until the top is golden and a skewer inserted into the cake comes out clean. Let cool in the cake tin.

While the cake is baking, prep your strawberries. Wash and hull the berries and cut them in quarters. Put in a bowl and add vanilla essence, balsamic vinegar and sugar. Stir to mix and pop into the fridge for about an hour.

When the cake is cool, remove from the tin and put on a serving plate. Mix the reserved coconut milk with icing sugar to make a thin glaze. Brush the top and the sides of the cake with the glaze and put it in the fridge for 5-10 minutes to set. In the meantime, strain out the syrup from the strawberries. Put the syrup in a small pan and on a medium heat, boil until it reduces to 1/3rd the original quantity. Pile the strawberries in the centre of the cake (or make a pretty pattern if that's more your thing), sprinkle toasted coconut and then spoon over the reduced balsamic syrup.

Comments

Popular posts from this blog

Blog Picks : Soft Yogurt Sandwich Rolls

Much before I started blogging, I started reading through food blogs. And bookmarking recipes I would like to try some time. The list has grown so long that it would soon be enough to last me a lifetime. So I have decided to give my experiments in the kitchen a rest and go the tried and tested way with choice picks from my favorite blogs. The first blog pick comes from a baker who inspired me to bake my first cookie. I never miss a recipe on her blog, but this one was specially appealing. For I haven't graduated to baking a loaf yet and I wanted to bake buns before I take the big leap. So here comes this recipe for soft sandwich rolls and I promptly bookmarked it. Nicole has an excellent step-by-step recipe on her site so I am not going to repeat it here. But I must say that the buns were easy to make, and super yummy. I halved her recipe and made smaller rolls so ended up with eight of them. They never reached the making sandwiches stage because a few were eaten straight

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event . She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party . I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice . Valli, hope you don't mind getting the same dish on the menu again. To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are