Coconut Cake and Peaches with smoked salt and whiskey
Coconut Cake
Recipe
225g soft butter
225g castor sugar
4 eggs
200g self raising flour
20g cornflour
½ teaspoon baking powder
1 teaspoon vanilla extract
50g desiccated coconut soaked for 10 minutes in 150ml boiling water
Method
Beat the butter and sugar until pale and fluffy. Add the eggs one at a time. Sift the flour, cornflour and baking powder together and fold into the mixture. Add the coconut and vanilla.
Pour into a prepared cake tin and bake at 180oc for about 40 minutes or until an inserted skewer comes out clean. Cool and store in an airtight container.
Peaches with smoked salt and whiskey
Recipe
6 ripe peaches
50g butter
75g dark brown sugar
25ml whiskey
¼ teaspoon smoked seasalt
Method
Cut the peaches in half, remove the stone then cut each half into 3 wedges.
Heat the butter in a large pan with the sugar and cook until the sugar melts. Carefully add the whiskey, salt and then the peaches. Cook for about a minute to coat.
Slice the cake – preferably day old or more and fry in butter.
Top with the peaches and serve with cream and icecream if you like.
