20 x 20-cm/8 x 8-inch square baking pan, greased and lined with baking parchment
- 3 eggs plus one yolk
- 160 g caster sugar
- 80 g light brown soft sugar
- seeds from 1/2 vanilla pod
- 200 g plain flour
- 2 tsp baking powder
- a pinch of salt
- 150 g butter
- 150 g sugar
- seeds from the 1/2 of the vanilla pod
- 2 egg yolks
- a few drops of lemon juice
- 75 g desiccated coconut
Preheat the oven to 180°C (350°F) Gas 4.
In a stand mixer with the whisk attachment (or using a hand-held electric whisk), beat the eggs with the caster sugar, light brown soft sugar and vanilla seeds until thick, light and fluffy.
Sift together the flour, baking powder and salt, then fold into the beaten sugar and egg mixture. Slowly add 100 ml cold water and fold until incorporated.
Bake in the middle of the preheated oven for around 25–30 minutes or until well-risen, golden brown and springy to the touch. A skewer inserted into the centre should come out clean.
Make the icing as soon as the cake is out of the oven. Melt the butter gently in a saucepan, taking care not to brown it. Add the sugar and vanilla and allow to dissolve. Add the egg yolks and whisk until smooth over a low heat. Remove from the heat and add 50 g of the desiccated/dried shredded coconut and stir to a thick icing.
Preheat the grill. Spread the icing over the cake, then place it under a hot grill for a minute or so until lightly caramelized. Remove from grill and sprinkle over enough coconut to cover the top. Allow to cool before cutting into squares to serve.
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