Ingredients
-
-
3/4
-
1/4
-
2
-
1
-
1/4
-
1/2
-
3
-
-
1/2
-
2
-
2/3
-
1
-
1/4
-
1/2
Directions
Tropical Custard Coffee Cake, Is there anything more delicious than a good coffee cake served warm with a nice cup of coffee? This recipe will produce a thin cake with a creamy custard topping! This recipe was created for the RSC #8 , This reminds me very much of Finnish quark pies made around Easter – they are flavoured with lemon and have raisins in them, so despite the Caribbean influences I felt like I was eating something very familiar 🙂 The fresh ginger was a great addition (I think I’ll add some into my Easter quark pie this year, too ! Thanks for the idea!) I did use 4 tbls of orange juice for plumping the currants as 2 tbls didn’t cover them Lovely small cake and quick to make!, I love the thin cake crust Sweet, delicious and very much like a shortbread, or a flan crust Absolutely five thumbs up I obediently prepared this recipe exactly as Chef instructed, (using Splenda, because of health implications), and it turned out exceptionally well The flavour of citrus is a refreshingly tasty addition to the custard and the coconut OH BOY I do love coconut The cake baked up well, was easy to cut and remove from its pan Chef, your cake and a printed copy of the recipe will definitely be included in our annual fund raising Bake Sale Thank you Chef for sharing your extraordinary talent Sorry, 5 is the maximum
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Steps
|
1
Done
|
Grease a 9 X 9-Inch Square Pan. |
|
2
Done
|
Preheat Oven to 375. |
|
3
Done
|
Put Currants Into a Small Bowl, Add Orange Juice, Let Sit Until Currants Are Plump and Juicy; Set Aside. Drain Off Any Excess Liquid Before Adding to Custard Mixture. |
|
4
Done
|
in a Bowl, Mix Flour, Cornmeal, 2 Tablespoons of Sugar, Baking Powder and Salt Until Blended. |
|
5
Done
|
Combine Milk and Melted Butter and Add to Dry Ingredients, Stir to Form a Thick Batter. |
|
6
Done
|
Spread Batter in Prepared Pan, Set Aside. |
|
7
Done
|
in a Bowl, Mix Sour Cream, Lemon Juice, 1/4 Cup White Sugar, Egg Until Well Blended. |
|
8
Done
|
Add Coconut, Drained Currants, Ginger and Orange Zest, Mix Well. |
|
9
Done
|
Pour Custard Mixture Over Prepared Batter in Baking Pan. |
|
10
Done
|
Bake 25 to 30 Minutes Until Edges Begin to Pull Away from Sides of the Pan and Centre of Custard Is Set. |
|
11
Done
|
Can Be Served Warm or at Room Temperature. Enjoy! |
|
12
Done
|
Any Remaining Coffee Cake Should Be Covered and Refrigerated. |
