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Spiced Coconut Sponge With Rambutans

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

125	g	Butter, softened 4oz
125	g	Caster sugar, 4oz
2		Size eggs
75	g	Self raising flour, sieved
		3oz
25	g	Dessicated coconut, 1oz
2	t	All spice
1		Lime, juice of
1		720 gram jar rambutans
		stuffed with pineapple
		and
		drained reserving
		papaya in rum and
		coconut
		the liquor
		To garnish: A fresh coconut
		split milk drained
		off. Flesh grated
		with a potato
		peeler and toasted
		optional

INSTRUCTIONS

Preheat the oven to 180C, 350F, Gas Mark 4.  In a bowl cream together
the butter and sugar until light and fluffy,  then add in the eggs one
at a time.  Fold in the sieved flour, coconut, all spice and lime juice
mixing  well to incorporate all the ingredients.  Place the mixture
into a 20cm (8 inch) greased sandwich tin. Bake  inpreheated oven for
25-30 minutes or until golden brown.  Place the liquor from the fruit
in a saucepan and reduce by half over  a moderate heat.  Remove the
cake from the oven, run a palate knife around the edge and  turn out
onto a cooling rack . Make holes in the top surface with a  skewer and
drizzle over some of the reduced liquor. Allow to cool  then top with
the fruit and brush with the remaining liquor, topping  with coconut
shavings if desired. Serve immediately with creme  fraiche.  Converted
by MC_Buster.  NOTES : A coconut spicy sponge with rambutan
topping.Ideal for a tea  time treat served with creme fraiche.
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1215 Calories From Fat: 900 Total Fat: 102.4g Cholesterol: 270mg Sodium: 51.5mg Potassium: 1762.5mg Carbohydrates: 72.7g Fiber: 9.9g Sugar: 5g Protein: 9.9g