DESSERT RECIPES
Finish off your meal with a sweet Mexican treat! Make sure that you've left room for these recipes.
Dessert Recipes
Drunken Coconut & Pineapple Cakes
From 'Mexico The Cookbook' by Margarita Carrilo Arronte
These individual cakes are boosy, fluffy, and delicious.Ingredients
- 50g plain flour
- ¼ tsp baking powder
- 70g butter, diced
- 120g icing sugar
- 3 eggs
- 4 tbsp almond meal
- 80g unsweetened coconut, finely grated
- For the Syrup
- 100g sugar
- 100ml aged mezcal
- To Decorate
- 50g butter
- 4 tbsp sugar
- 1 small ripe pineapple; peeled, cored, and sliced
- 100ml double cream
- 4 tbsp icing sugar
- 8 raspberries, strawberries, or blackberries
- Preheat the oven to 180°C. Line 8 individual cake pans with parchment paper.
- Sift together the flour and baking powder into a bowl.
- Beat together the butter and icing sugar in another bowl until pale and fluffy.
- Add the eggs, one at a time, beating them well after each addition.
- Add the ground almonds and grated coconut and beat well.
- Add the flour mixture in batches and beat until all the ingredients have been incorporated.
- Spoon the batter into the pans and bake for 20 minutes, or until golden brown and a toothpick inserted into the centre comes out clean.
- Meanwhile, make the Syrup:
- Combine the sugar and 120ml water in a saucepan, heat gently, and stir until the sugar has dissolved completely.
- Bring to a boil without stirring, and boil for 2 minutes until clear. Remove the pan from the heat and let cool.
- Remove the cake pans from the oven, turn the cakes out, and let cool.
- Combine 100ml of the cooled syrup with the mezcal and drizzle over the cakes to make them drunk.
- For the Decoration:
- Combine the butter and sugar in a saucepan and cook over a medium heat, covered, until caramel covered.
- Add the pineapple slices and cook for a few minutes on each side to caramelize. Remove the pan from the heat. Cover and set aside.
- Beat the cream with the icing sugar in a bowl until it forms soft peaks.
- To serve, tope the cakes with pineapple slices and spoon over the cream. Decorate with your chosen berries.
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