This labneh frosting is one of my favorite toppings for a cake and can be flavoured to suit. It’s also delicious served with fruit for breakfast or as a base filling in a precooked tart case. It needs to be made one day ahead.
INGREDIENTS
1 cup desiccated coconut
1 cup ground almonds (almond meal)
½ cup gluten-free plain flour
½ cup golden caster sugar
pinch sea salt
1¼ teaspoons baking powder
200 grams butter, melted and cooled
3 large eggs, size 7
2 teaspoons rose water
1 teaspoon vanilla paste
To serve
½ cup flaked coconut, toasted
2 teaspoons dried rose petals, optional
Orange Labneh and Vanilla Frosting
900 grams thick plain yoghurt
3 tablespoons icing sugar, sifted
1 teaspoon vanilla paste
finely grated zest
1 small orange
METHOD
Grease a 20cm cake tin and fully line with baking paper.
Preheat the oven to 160°C.
Cake: Combine all the dry ingredients in a large bowl. Whisk together the butter, eggs, rose water and vanilla. Pour onto the dry ingredients and stir to make a smooth batter, ensuring there are no hidden pockets of flour. Spoon into the cake tin and smooth the top.
Bake for about 40 minutes or until firm and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
To assemble: Spoon the labneh frosting over the cake and spread evenly. Top with the toasted coconut and rose petals if using. Makes 1 cake
Orange Labneh and Vanilla Frosting: Line a large sieve with a damp piece of muslin or a new Chux cloth. Place over a deep bowl and pour in the yoghurt. Fold the edges over to cover and refrigerate overnight to drain. Discard the whey and place the yoghurt in a bowl. Stir through the icing sugar, vanilla and the orange zest. Makes about 2 cups
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!