Tag Archives: coconut

The Humble and Sweet Cousin

Since the popularity of the French Macaron has surged in recent times, the humble, and always dependable, British Coconut Macaroon has become somewhat of a background noise.

Have people forgotten its ease of making, its reliability to never disappoint on the feet (coz lets face it, they ain’t getting any!), the always sure to please the masses dish, with minimal stress? I must admit that I did, for a little bit. But don’t worry I found my affinity for them once more, when I made some at work for petit fours, last year. And boy am I glad that I did!

To be honest, I kinda do love this scrawny mountain of chewy coconut goodness, more so than its French counterpart. It’s unassuming appearance hiding all that glorious dense cloud of white coconut meringue, it’s an experience to say the least.

I did, however, jazz these macaroons up with a little drizzle of dark chocolate and a crowning of freeze dried raspberries. They added a perfect balance of bitterness and tartness to the sweetness of the macaroon (can I just say macaroon-ness).

And while it’s French cousin is basking in the limelight, I am hoping these humble and sweet relatives will make a come-back!

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Layers

Winter time calls for finding your gloves and the collection of knitted jumpers that you have hidden away from the sweltering Summer sun. As much as I love to layer my Winter outfits with thermals, shirts, jumpers, leggings, tights, and jackets, topped off with a scarf (of course!), this post is about cake, my other love.

Layers upon layers of cake.

Before I start to design a cake, I think of flavour combinations that I love to eat. For example I love white chocolate together with coconut, lemon, blueberries, and cardamom. It sounds weird, but trust me, it works.

It’s not only layers of cake and ganache filling, but it’s layers of flavours that work harmoniously together, that just belong. Each on their own being delicious, that somehow become even more so when all is tasted in one bite.

It’s like layering your Winter thermals, each is warm on their own, but when layered with others, it gets even warmer! (Yes, I do realise I am comparing a delicious cake flavour profile to being warm in Winter, but I think you get my drift!)

So once I have the flavour profile, I think about how to incorporate them into cake form. Like what can be the cake, and what flavours will be in the filling, and what can be used in the decorations and also what can add a textural element.

For this sweet creation, I thought about combining flavours into each element. So for the cake part I combined lemon and blueberries; for the filling I infused the white chocolate ganache with cardamom pods (which I removed once imparted its aroma), and then I toasted desiccated coconut to sprinkle in between the layers, and as a decoration on top (along with some pretty Pansy flower petals). And for added crunch, I sprinkled some white chocolate crispy pearls, they finish off the look perfectly.

This rustic and wholesome beauty is all you need to warm you up from the insides, on a cold Winter’s day; and don’t worry about the calories, let the thermals, jumpers, and jackets hide the extra layers of love you put inside of you!

Happy eating!