Recipes
Recipes
Soji Cakes
Ingredients
- 115g unsalted butter
- 110g sugar
- 300g Golden Cloud Wheat Semolina
- 90g desiccated coconut
- 2 tsp baking powder
- 400ml milk
- 1 tsp ground cardamom
- Chantilly Cream:
- 125ml whipping cream
- 60g mascarpone cheese
- 40g icing sugar
- 1/2 tsp vanilla extract
- Syrup
- 120g sugar
- 120ml water
- 1 tsp orange blossom
Method
- Preheat the oven to 170°C.
- Prepare a mini loaf cup tray or cupcake pan with spray n cook.
- In a large bowl combine the castor sugar and butter. Mix for 4-5 minutes until light, pale and fluffy.
- Add in the Golden Cloud Wheat Semolina, baking powder, coconut, milk and cardamom and mix till well combined.
- Divide the batter equally between the loaf cups and bake for 25 minutes.
- While the cakes are in the oven, prepare the syrup.
- For the syrup, combine the sugar, water and orange blossom in a saucepan and bring to a boil. Once the syrup starts to thicken, remove from heat.
- As soon as you remove the cakes from the oven, use a skewer and make a few holes in the cakes.
- Pour the syrup over the cakes and allow to cool completely in the pan before moving the cakes to a baking rack.
- Combine the whipping cream, mascarpone cheese, icing sugar and vanilla extract together and whip to soft peaks.
- Transfer the chantilly cream to a piping bag fitted with a nozzle and frost your cakes as desired.
- Add a sprinkling of colourful almonds.
