by Diana
Having a multicultural heritage comes with mixed and confusing cravings of dishes and ingredients. If it wasn't for my profession requirements of constantly ensuring my degree of consciousness is relatively healthy then I could easily question my degree of sanity or wonder anxiously about hormonal imbalance.
There are weeks during which I’ll fully embrace Latinamerican flavours. That often comes with vibrant music, colourful table props and a handful of chilli flakes and cornmeal. Other weeks I’ll be Middle East inspired, playing Aleppo instrumental sounds and flipping through the same old late 1940’s black and white photographs of my grandparents. Those days I’ll be topping up my dishes with za’atar, tahini and experimenting with harissa paste. I should say that the latter tends to dominate in accordance with my uneven genetic distribution.
The recipe I leave you with today represents somehow a fusion of this combined heritage. The coconut brings all the warm tropical textures but the spice mix and pistachio nuts can simultaneously take you on a journey to exotic regions. I hope you enjoy the ride!
There are weeks during which I’ll fully embrace Latinamerican flavours. That often comes with vibrant music, colourful table props and a handful of chilli flakes and cornmeal. Other weeks I’ll be Middle East inspired, playing Aleppo instrumental sounds and flipping through the same old late 1940’s black and white photographs of my grandparents. Those days I’ll be topping up my dishes with za’atar, tahini and experimenting with harissa paste. I should say that the latter tends to dominate in accordance with my uneven genetic distribution.
The recipe I leave you with today represents somehow a fusion of this combined heritage. The coconut brings all the warm tropical textures but the spice mix and pistachio nuts can simultaneously take you on a journey to exotic regions. I hope you enjoy the ride!
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| © The Teaspoon |
Ingredients
100ml olive oil
300ml coconut milk
4 eggs, bitten
2 teaspoon vanilla extract
280g sugar of your choice
1/4 teaspoon salt
250g self-raising flour
75g unsweetened coconut flakes
2 teabags Chai or (1 teaspoon of ground ginger, ground cinnamon,1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves)
10 cardamom pods, seeds only
Icing:
4 tablespoon coconut milk
140g icing sugar
A handful of roughly chopped pistachios
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| © The Teaspoon |
Method
Preheat the oven to 180F/160C. Line a baking tray with parchment paper and set aside.
In a bowl use a fork to combine the coconut milk, oil, eggs and vanilla.
In another bowl mix the sugar, flour, coconut in flakes, spices and salt.
Combine the dry and wet ingredients with an electric mixer or a fork until the batter is smooth.
Pour into the prepared tin and bake for approximately 30-35 min or until cooked in the middle.
Allow to cool down and meanwhile make the icing.
In a cup combine the 4 tablespoons of coconut milk and the icing sugar. Once the cake cools down then drizzle with the icing and finish with the chopped pistachios. Enjoy!
Adapted from bbcgoodfood
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| © The Teaspoon |
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| © The Teaspoon |
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