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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