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Archive for September 15th, 2011

We are continually researching Morocco for our upcoming trip and I am so excited about the latest our latest discovery: a cooking class in Marrakech at Maison MK! We chose this course because they take you to market to buy your ingredients! How cool is that? In Mellah market we will learn about all the local products, & ingredients. The covered market sells fruit & vegetables, meat, fish, poultry, spices, etc. We will buy all the ingredients to make the tagine in the maison mk kitchen. (Apparantly this is the market they took Jamie Oliver to for his programme on Marrakech!) This trip keeps getting better and better!

This is the third recipe for my Moroccan themed dinner party dessert trio. I found this recipe on About.com, and validated it with bloggers and other sites — I like the way the citrus ties it into the two other desserts. The tasters I made were a huge success (last night with JT and this morning with my friend, Kim). I cut the recipe into a quarter of the original, although I list it as it’s full volume, from this link. It’s very quick once you have all your ingredients ready mise en place, as they say. I have shown my revisions in blue.

Moroccan Coconut Lemon Cake

Ingredients:

— For the Cake—

  • 4 eggs
  • 1/2 cup oil
  • 1 1/2 cups sugar
  • 2 cups flour
  • 1 1/3 cups grated unsweetened coconut
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice
  • zest from one or two lemons
  • 1 teaspoon vanilla

— For the Icing and Garnish —

  • 1 cup powdered sugar, sifted (I used less)
  • 2 to 3 tablespoons cream or milk
  • 1 teaspoon vanilla
  • I also added about 2 tbsp of coconut powder, because I felt the powdered sugar was too sweet.
  • I also added about 2 tbsp lemon juice to help cut the sweetness of the powdered sugar
  • 1/2 cup toasted, sweetened coconut* I used more because I wanted the whole cake covered.

Preparation:

  1. Preheat the oven to 350° F (180° C). Grease and flour your cake pan(s).
  2. Zest and juice the lemon.
  3. With an electric mixer or by hand, beat together the eggs and sugar until pale and thick. Gradually beat in the oil. Beat in the vanilla, lemon juice and zest.
  4. Stir in the flour, coconut, baking powder and salt, and then the milk. Beat until smooth.
  5. Pour the batter into your prepared pan(s). Bake until the cake tests done: 25 to 30 minutes for layers; 35 to 40 minutes for oblong; about 40 minutes for a tube or bundt pan. Even the little ramekins I used took about 30 minutes for the cake tester to come out clean.
  6. Allow the cake to cool in the pan for 7 to 10 minutes. Loosen the cake from the sides of the pan with a spatula, and turn out the cake onto a rack to finish cooling.
  7. To decorate the cooled cake, mix everything BUT the toasted coconut to spreadable consistency. Spread the icing in a thin layer over the enitre cake, and dust with the toasted coconut so that it covers all sides and the top. Allow the icing to set before serving.

*Note:To make toasted coconut, spread grated unsweetened coconut in a single layer on a baking sheet. Bake at 350° F (180° C) for 5 to 8 minutes, or until light golden. Remove from the oven and leave to cool. Cover and store until needed.

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