Would you believe this cake has no flour, no butter, no oil or no refined sugar? Well what does it have then? A whole lot of deliciousness and it makes for such a pretty tea time cake or on your brunch table or for a dessert potluck.
Highlighting here one of my favorite ingredients Ube! Ube is a purple yam with a mild, sweet flavor, a slight coconut-like aroma and is native to Southeast Asia. It is a popular ingredient in traditional Filipino sweets. You can use Ube to give color and character to everything particularly sweets. I love its coconutty, biscuit-like flavor and how pretty it makes my desserts. I always have a bottle of Ube extract in my pantry and like to add it to quick desserts for flavor and color.
Ingredients:
Eggs - 3
Coconut flakes - 225 grams
Cream - 1 cup
Sugar or Sweetener of choice - 3/4 cup
Corn starch - 3 tbsp
Baking powder - 1.5 tsp
Salt - 1 tsp
Vanilla Essence - 1 tsp
Ube Essence - 2 tsp
To garnish - Chopped nuts and dried rose petals
Method:
Beat together eggs and sugar. Add cream, vanilla essence and ube essence and beat. Next the corn starch goes in. Mix in the coconut flakes. Leave it aside for about 20 minutes for the coconut to soak in the liquids. Finally add in the baking powder. Line a greased loaf pan with parchment paper. Pour in the batter, top with chopped nuts and rose petals and bake in a 180 C over for about 35 - 40 minutes or until a skewer comes out clean.
Tips:
* Coconut flakes - this recipes works well with coconut flakes rather than desiccated coconut but if you cannot find it then try with desiccated
* Cream - use one that has more fat content
Always inspiring us with your unique, delicious creations!