CHANNELLING the inner sweet-tooth in us all, this week's recipes are two delicious desserts.
Up first is a sumptuous coconut cake. A straightforward recipe, this cake is the perfect opportunity to set aside some time on a Sunday morning for a wonderful breakfast treat.
Next is the classic crème brûlée. This is an ideal dessert to end any meal, sure to impress friends and family with your culinary skills.
For more information, or to book an experience at the Waterman Cookery School, visit cookinbelfast.co.uk.
COCONUT BREAKFAST CAKE
(Serves 6)
275g self-rising flour
140g desiccated coconut, plus extra for garnish
4 eggs
300g caster sugar
100ml sunflower oil
400g plain coconut yoghurt
1 tablespoon of honey
Method
Pre-heat the oven to 160C and grease a 24cm cake tin with oil and greaseproof paper.
In a mixing bowl add the flour and coconut together.
In a second bowl, combine the eggs and sugar and whisk together until the mixture has doubled in volume and the colour has turned a pale yellow.
Add the oil to the egg and sugar mixture whisking continuously.
Fold in the yoghurt and whisk gently until smooth.
Keeping the liquid in the bowl, fold in a little flour at a time, continuing to whisk.
Pour the batter into the cake tin and bake in the oven for 60 minutes until the sponge appears lightly golden and bouncy.
The cake will be cooked through if you poke a sharp knife into the centre and if it comes out clear.
Place the cake on a wire rack and leave to cool.
Warm the honey in a pan on a low heat until it appears as a liquid and using a brush, coat the top of the cake and dust with the leftover desiccated coconut.
Serve and eat while the cake is still warm.
TRADITIONAL CRÈME BRÛLÉE
(Serves 4)
750ml single cream
1 vanilla pod, split in half and seeds scraped
6 egg yolks
75g caster sugar
75g white sugar for topping
Method
Start by pre-heating the oven to 160C.
Next, place the cream and the vanilla seeds into a saucepan on a medium heat until the mixture is brought to the boil.
Once bubbling remove from heat.
In a bowl place the egg yolks and caster sugar and whisk until combined.
Add the egg and sugar mix to the cream and vanilla and on a medium heat stir continuously for 5 minutes until it becomes a custard.
Strain into a bowl and set aside.
Pour the custard into crème brûlée ramekins.
Place in a roasting tray and add in some hot water to create a bain marie.
Bake for 30 minutes or until the custard is set.
Once cooked, remove from the oven and place in a fridge to set.
When serving, use 1 tablespoon of sugar and with a blow torch caramelise the sugar. If a blowtorch isn't available, use the highest setting on the grill and leave under until caramelised.
Take care when serving as dishes will be very hot.
