Spice Cake with Coconut Papaya Preserve Recipe

Akaka Spice Cake with Coconut Papaya Preserve

7 gr baking powder
70 gr brown sugar
320 gr all-purpose flour
66 gr granulated sugar
4 gr allspice
250 g dark beer
112 gr canola oil
250 gr molasses
3 large eggs

Pinch of salt

Mix baking powder, brown sugar, flour, sugar and allspice together. mix dark beer, oil, molasses and eggs separately then combine, whisking until smooth. Pour into a square mold with baking paper and Bake for 12-15 minutes on 176c until golden. Let cool and keep in the freezer.

Coconut/papaya preserve and whipped chocolate ganache
500 gr heavy cream
3 gr silver gelatin
20 gr Malibu
400 gr Coconut milk
55 gr glucose
55 gr invert sugar
475 gr Jivara milk chocolate
500g Akaka Falls Farms Coconut Papaya Preserve

Heat coconut milk, glucose and invert sugar. Add gelatin. Pour over chocolate, ‘ify. Add cold heavy cream and Malibu then add the preserve and mix. Freeze for 1-2 hours in a mold smaller sized than the cake cutter.

Assembly Cut frozen cake into circles, top it with the frozen coconut /papaya ganache. Keep in the freezer until set. Design with sugar dough flower shape.

Charbel Aoun

A skilled Culinary Professional, and 2 star Michelin award winner in 2002 from L’auberges restaurant, Amsterdam, Netherlands. Recognized for a comprehensive knowledge of Italian & French cuisine and an innovative approach to setting the stage for a customized dining experience. Winner of golden certificate in Molecular Gastronomy in 2009, Berlin,Germany. More than 22 years of progressive experience managing the provision of fine dining for resorts, restaurants, country clubs, and clubhouses; refining the art of cooking; developing impressive menus; and preparing culinary dishes influenced by culturally diverse regions around the globe. Particularly committed to leaving patrons with an especially memorable dining experience.

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