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Dr. James Hoyland's cake.
Photo by Chung Chow
Lovers’ Cake
Published 1:47 PST, Wed February 13, 2019
This hot milk sponge cake is a dairy-free
take on an old classic.
It makes a moist light sponge.
The simple jam and coconut topping makes this
a cozy, comforting cake, ideal for your loved one!
Recipe:
3 eggs
1 cup sugar
1 tsp vanilla
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tbsp ground dried ginger (add more or less
to taste)
2/3 cup coconut milk (full fat!)
2 tbsp coconut oil (butter or vegetable oil
will also do)
Jam—If you make your own jam, great. But any
nice quality jam would do. Since this is a Valentine’s cake, something red is
probably a good idea.
Shredded coconut
Preheat oven to 325F.
Grease an 8” x 8” (20 cm x 20 cm) square
baking dish or cake tin.
It’s worth cutting a square of oiled or
buttered paper out and putting it in the bottom of the dish—this makes it
easier to remove the cake when done.
Beat the eggs—no really beat them! Ideally
use a stand mixer with whisk attachment and set it to high but you can also use
electric hand beaters or whisk by hand. Whichever way you want to beat until
they get thick and foamy. They will also start to go a little paler in colour
but this can be hard to see.
Next add the sugar and vanilla and continue
to beat until they are totally incorporated.
In a separate bowl, mix together the flour,
baking powder, salt and ginger.
Put the oil and coconut milk in a small pan
and bring to a boil. Let it boil vigorously for a couple of minutes. Keep an
eye on it so it doesn’t burn. Then take it off the stove and let it cool only
slightly.
Mix the dry ingredients into the wet.
Warning: this is the trickiest bit. You want to mix well without knocking all
the air out of your eggs. I find using a rubber spatula and just continually
scraping down to turn the stuff in the bottom of the bowl to the top works
well. You should get a smooth, thick batter.
Now add the hot milk mix. Add a little at a
time otherwise the eggs might start to scramble—not good. Once you’ve got a
smooth creamy batter pour it all into your cake tin and stick it in the over
for 30-35 minutes.
When done it should be golden on top with the
edges just starting to brown. A skewer into the centre should come out clean.
Leave it in for a couple more minutes if necessary.
When done let the cake cool almost to room
temperature in the pan.
Carefully take the cake out of the pan and
flip it upside down on a cutting board, so you can spread you ram on the flat
top (formerly the bottom). Sprinkle shredded coconut on top.
For maximum valentines bonus points—before
you sprinkle, cut out a heart shape from paper and lay it on the jam covered cake. Then sprinkle and
carefully remove the paper leaving a red heart.
This cake does well made in advance. I find
the flavour intensifies a bit overnight.
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