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Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Pineapple coconut cakes with pineapple syrup


You'll need

  Cakes 65 gm butter, softened 75 gm caster sugar 1 egg 90 ml buttermilk 110 gm (¾ cup) self-raising flour 35 gm desiccated coconut 25 gm shredded coconut 40 gm pineapple, finely diced To serve: thinly sliced pineapple   Pineapple syrup 350 gm pineapple, coarsely chopped 130 gm caster sugar 3 limes, juice only 50 ml white rum

Method

  • 01
  • For pineapple syrup, combine pineapple, sugar, lime juice and ½ cup water in a saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil and simmer for 15 minutes or until syrupy. Cool, add rum and strain, discarding solids. Cool completely.
  • 02
  • Preheat oven to 160C. Beat butter and sugar using an electric mixer until pale and fluffy, add egg and buttermilk and beat to combine. Stir in flour, coconut and pineapple, then spoon mixture into 10 greased and floured 1/3 cup-capacity brioche or dariole moulds and bake for 20 minutes or until golden and a skewer withdraws clean. Turn cakes from moulds, pour over half the syrup and cool on a wire rack. Serve with remaining syrup and sliced pineapple.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Featured in

Feb 2007

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