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Coffee Cake with Coconut Sorbet

Guest Chef Recipe

Coffee Cake with Coconut Sorbet
Courtesy of Vanilla Black
3 spoon difficulty rating

Serves:

Coffee Cake with Coconut Sorbet

Yes it really is a coffee cake, just not as you know it! Delight your friends with this unique twist on a classic recipe, not to mention the amazing flavour/texture combination! Thank you Vanilla Black!

PS You will need electronic scales for this recipe - the quantities are very precise.

Ingredients: 

Coffee Cake

  • 187g plain flour
  • 16g cocoa powder
  • 4.6g baking soda
  • 200g caster sugar
  • 3g fine salt
  • 5g white wine vinegar
  • 4.5g vanilla paste
  • 67g vegetable oil
  • 180g brewed coffee – at room temperature
  • 60g Kahlúa

Coconut Sorbet

  • 800g coconut milk
  • 100g caster sugar
  • 50g glucose
  • 150g desiccated coconut
  • 25g Malibu

Coconut Crumb

  • 100g desiccated coconut
  • 70g vegan margarine
  • 230g caster sugar
  • 130g coconut oil
  • 300g plain flour

Espresso Fluid Gel

  • 350g brewed coffee
  • 50g caster sugar
  • 5g agar-agar

 

Method: 

Coffee Cake

  1. Sift the flour, cocoa powder and baking soda together into a high powered food processor and add the sugar and salt.
  2. Combine the wet ingredients in a container.
  3. Add the wet ingredients to the dry and combine thoroughly with the paddle function on the food processor.
  4. Transfer to a silicone tin mould (or thoroughly greased oven proof container) and bake in the oven at 180°C/350ºF/Gas Mark 4 for 35 minutes.

Coconut Sorbet

  1. Combine all of the ingredients in a pan and bring to a simmer.
  2. Remove from the heat and transfer to a container – leave to infuse for 1 hour.
  3. Pass through a fine chinois (or nut milk bag, muslin or pair of tights!) and leave to cool to room temperature.
  4. Churn in an ice cream machine (or freeze, then chop into pieces and blend then freeze again). 

Coconut Crumb

  1. Toast the desiccated coconut in the oven at 160°C/310ºF/just under Gas Mark 3 until golden brown.
  2. Meanwhile in the food processor with the paddle attachment, cream the butter and sugar until light and fluffy, then add the coconut oil and paddle to incorporate.
  3. Sift in the flour in two batches and beat on low speed to incorporate.
  4. Spread the mixture out on a tray and bake in the oven at 160°C/310ºF/just under Gas Mark 3 until golden brown, then remove from the oven and leave to cool to room temperature.
  5. Combine with the toasted desiccated coconut and keep to one side until needed.

Espresso Fluid Gel

  1. Bring all of the ingredients to a rolling boil while whisking.
  2. Remove from the heat and pass through a fine chinois (or nut milk bag, muslin or pair of tights) into a tray.
  3. Leave to cool to room temperature before chilling to set the gel.
  4. Cut the gel into rough pieces and blend in the blender until smooth. Transfer to a squeeze tube (or use an old ketchup or mustard bottle). 

Arrangement

Arrange the crumbs on a plate, squeeze spots of coffee randomly on the plate. Break the sponge into pieces and arrange. Finally add a scoop of the sorbet and serve.

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