Aine Carlin
The coconut glaze on this pretty bundt cake is the perfect compliment to the tangy redcurrants
250g gram flour
50g ground almonds
2 tsp baking powder
1/2 tsp bicarbonate of soda
2 tbsp coconut oil, melted
80ml plain soya (or coconut) yoghurt
80ml coconut milk
160ml maple syrup
60ml agave
1 tsp vanilla extract
300g red currants
For the glaze:
1 heaped tbsp coconut oil
60ml coconut milk
25g desiccated coconut
2 tbsp agave
1 tbsp cornflour
The coconut glaze on this pretty bundt cake is the perfect compliment to the tangy redcurrants
Pre-heat the oven to 180C.
1. Combine the flour, ground almonds, baking powder and bicarbonate of soda in a bowl.
2. Whisk together the yoghurt, milk, coconut oil, vanilla extract and sweeteners.
3. Make a well in the flour and pour in the wet ingredients. Fold gently until the ingredients are thoroughly combined before stirring through around half of the redcurrants – leaving the remainder on the stalk for presentation purposes.
4. Grease your bundt tin with a little coconut oil. Pour the batter into the tin and bake for around 30mins.
5. Allow it to cool for around 10 mins before removing from the tin and transferring to a cooling rack.
6. Meanwhile, whisk all the glaze ingredients together in a pan and simmer until reduced and reasonably thick. Let it cool a little before spooning around the top of the cake, allowing some of it to strategically run down the sides. leave it to cool further for around 5-10 minutes before adorning with the remaining red currants.
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