This time I had her for quite a few days thanks to a broken toe and a few "des-encouters" Tilly deserved a proper hand off and me and Jo decided to meet around some cake (baked with Tilly of course!) for the formal "Pan transfer Ceremony" :-)
Browsing around my great grandmother recipe book I found this recipe with a very peculiar name: Espera Marido (something like Waiting for the Husband). I remembered the cake from my childhood - it was a very buttery cake with a strong coconut flavor as the recipe calls for coconut
milk instead of milk. One of those cakes that in Brazil we have at the end of the day whilst cuddling a warm mug of coffee.

The Matcha flavor is very pungent and ads a bitter touch to the cake. Forgive me the pun: a tea cake may not be every bodies cup of tea but it certainly worked really well with the coffee made with the excellent beans Jo brought me as a present; by the way coffee beans from her own brand!!! So fancy!
Tilly now is gone to spend some time with the Greening family and I am already planning what I will be baking with her on her next "Brissie break" :-)
To check out more about The Peoplehood and Tilly visit: www.travelingswirlypan.org
To buy some of the excellent Jo's coffee blend visit: www.zinccoffee.com.au
Happy baking!
Rachel
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Coconut and Matcha Cake
Serves: 8 | Cost:$ | Difficulty: Medium | Time: 1h30min
Author: Rachel Elich
Ingredients
Cake
- 250g Butter chopped and at room temperature
- 4 Eggs (whites and yolks separated)
- 1 Cup coconut milk
- 2 1/2 Cups sugar
- 3 Cups sifted plain flour
- 3 Tablespoons of corn starch
- 1 Tablespoon Matcha
- 1 Tablespoon baking powder
- A good pinch of salt
- 1 Cup icing sugar
- 1-2 Tablespoons coconut milk
Cake
- Pre-heat the oven to 180C
- Grease a large baking pan with butter and dust it with flour
- In a large bowl cream the yolks with the sugar and the butter until it turns into a pale cream
- Stir in the Flour and the Coconut Milk - a little bit of each at a time
- Add the Corn Flour, Salt and Matcha. Stir until all well combined.
- In a separate bowl, whisk the whites to soft peaks
- Stir the baking powder into the cake batter
- Carefully stir in the whites in soft peaks to the mixture, just until combined
- Pour the batter into the Pan and bake it for about 45 min. Test with a skewer coming out clean when cake is ready
- Put the icing sugar in a small bowl
- Stir in 1 tablespoon coconut milk
- Slowly add a bit more coconut milk, until it reaches the consistence you want
- Pour over the cake while it is still warm
What a lovely cake! And I can certainly imagine the matcha & coconut flavors going very well together. You Aussie girls definitely have it going on!
ReplyDeleteHi RJ, I am not really Aussie :-) I am Brazilian but I have been living here in Australia for four years now. I am happy you enjoy the recipe. Thank you so much for stopping by and following The Untamed Cook. <3 Rach
DeleteUAU!! Fabulous combination!!
ReplyDeleteCheers,
Lia.
Thank you Lia :-) xx
DeleteLoved it - the big hunk you gave me was enjoyed by everyone in my office who looked at it a bit strangely (being green) but all exclaimed OMG this is really good! Well done I will make this one for sure.
ReplyDeleteNext time you stop by I will make some brigadeiros for you to take to your office :D
DeleteI would love that cake! Nice job, Rachel!
ReplyDelete