I think I’ve mentioned before how much I love Nadine Abensur’s book The Cranks Bible. It is full of gloriously delicious vegetarian recipes, and has never let me down.
There is a recipe in there for a delicious coconut cake, which is topped with poached mango and passionfruit and drenched in the poaching syrup. It is fabulous! However, I must have made it several times before I realised that the cake is entirely suitable for Pesach! It contains no flour, and nothing that can’t be used during the festival. It’s also made without any butter or margarine, so it’s a superb parev dessert too.
BUT, it does make a pretty big cake. Fine, if you’re catering for a crowd, but this year it’s just the three of us, and DH doesn’t actually eat that much cake, what with being diabetic, and so I knew that if I made the whole thing, I’d either end up eating almost an entire cake myself, or else throwing quite a bit of it away, and both options would make me sad, although perhaps for different reasons.
So, there was only one thing for it. Adapt the recipe. Make it two-thirds smaller, convert to individual servings, change the topping. And while we’re add it, adjust the flavouring slightly too. Coconut cupcakes! With raspberry apple syrup!
I made these coconut cupcakes in waxed paper cupcake cases, which worked fine. I think ramekins would be even better though. The syrup soaks into the cake, and would probably go straight through a regular paper case without much trouble – you need a waterproof barrier to keep it in. Kipper ate her cake out of the paper case with a spoon, which seemed the best way to do it, and is another reason why ramekins or little cups might be a good idea.
This coconut cupcake recipe is flourless, grain-free, gluten-free, dairy-free and very nearly fat-free. I’m not convinced you could call it healthy though. Delicious, mind you 🙂
Makes 6-8 coconut cupcakes.
Coconut cupcakes with raspberry apple syrup
- 2 eggs separated
- 60 g caster sugar (scant 1/3 cup)
- 25 g desiccated coconut (scant 1/2 cup)
- 25 g ground almonds (scant 1/4 cup)
- zest of half a lemon
- 1/2 tsp ground cinnamon
For the syrup
- 25 g caster sugar (2 tbsp)
- 65 ml apple juice (1/4 cup)
- 75 g raspberries (generous 1/2 cup)
- Preheat the oven to 180C. Prepare 6-8 cupcake cases or ramekins.
- Combine the egg yolks, sugar, coconut, almonds, lemon zest and cinnamon in a large bowl.
- In a separate bowl, whisk the egg whites until stiff.
- Gently fold the whisked egg whites into the coconut mixture, taking care not to knock out too many bubbles.
- Spoon the mixture into the cupcake cases/ramekins. They should be 1/2-3/4 full. Bake at 180C for 13-15 minutes, until risen and golden and a toothpick comes out clean. (They will rise quite a bit. Sadly, they will sink again later. Hey ho.)
- Meanwhile, dissolve the 25g sugar in the apple juice and heat gently until it just comes to the boil. Simmer for a minute or two, add the raspberries and remove from the heat. Stir gently, being careful not to break up the raspberries.
- When the cakes are cooked, remove from the oven and while still hot, poke holes into them with a fork. Spoon the raspberries and the syrup over the cakes and leave to cool.
Treat Petite is a recipe challenge for individually portioned treats, hosted by Cakeyboi and The Baking Explorer. The theme this month is Spring into Easter but since we don’t do Easter, I’m allowed to enter Pesach recipes instead!