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 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.