CookEat Recipe
Coconut and Chestnut Cardamom Spoon Cake
A soft coconut cake holds pieces of cooked chestnut and a little cardamom. Bake it in a ceramic dish and serve warm spoonfuls from its golden top.
Method
Steps
Step 1
Allow 35 minutes preparation including soaking, 40–45 minutes baking and 25 minutes resting. Heat a conventional oven to 175°C. Use a 20 cm round ceramic baking dish, at least 5 cm deep. Melt the unsalted butter; use 5 g to grease the dish and reserve 55 g.
Step 2
Use 75 g fine unsweetened desiccated coconut, not fresh coconut flesh. Soak it in all 160 ml milk for 15 minutes. Weigh 100 g already cooked, peeled, unsweetened chestnuts and break into pieces about 1 cm across.
Step 3
Whisk the brown sugar and 150 g egg weighed without shells for 2 minutes. Stir in the reserved 55 g melted butter, cooled until only warm. Add the coconut with all its milk.
Step 4
Combine the flour, ground cardamom and baking powder. Fold into the wet mixture until no dry flour remains, then gently fold in all the cooked chestnut pieces.
Step 5
Scrape into the greased dish, below two-thirds full. Bake for 40–45 minutes until the centre is set and a skewer through the crumb, away from chestnut pieces, shows no wet batter. The cake stays soft but should not have a liquid middle.
Step 6
Rest on a rack for 25 minutes before spooning six portions from the dish. Refrigerate cooled leftovers in a shallow container within 2 hours and use within 2 days.
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