Coconut & Ethiopian Coffee Cake Recipe
On a recent trip to Cape Town, I discovered that my uncle, who is an Italian and an engineer, has acquired the knack of making delicious jams and preserves. Bellisimo! Trust an engineer to have precision, even with jam making! I wrote about my time exploring the Cape, in my previous journal post.
The Western Cape has an abundance of fresh fruit readily available and, with the season of strawberries, apricots and nectacots coming to an end, my uncle decide to make some jam with the bounty of fruit available. My absolute favourite was his nectacot jam… so much so that I had it on just about everything!!! My favourite was adding a dollop of it to my morning bowl of double cream Greek yoghurt.
What the heck is a nectacot you may ask? Well, I’d like to think of it as more than a scientific hybrid, but rather a result of an illicit affair between an apricot and a nectarine!
Using my uncle’s recipe to make jam, I experimented with it in my baking. I wanted something to complement a cup of Suke Quto Ethiopian coffee and decided to combine it with some of this prize worthy jam. And, the end result? Mouthwateringly tasty and healthy bundt cakes (apart from the sugar in the jam). You can substitute the jam for honey and have an equally delicious result. I thoroughly enjoyed the fruity and citrus tastes in the bundt cake together with the coffee’s silky notes of spicy fruit, nectarine and almond aftertaste. It all culminated into a noteworthy mix. I used coconut flour as I am trying to cut down on wheat.
I hope you enjoy these little bundt bites and get hold of some single origin Ethiopian black gold. I was blessed to have a friend return from Berlin with a packet of Bonanza Coffee Roaster’s ‘good stuff’, tucked away in her luggage, just for me.
3kg nectacot fruit cleaned and halved
Combine the fruit, sugar and vanilla pods into a pot. No water is necessary for this recipe.
Boil the mixture and skim the ‘scum’ off of it whilst it is cooking.
Cook the mixture for 45 mins or until it sets on a cool surface.
4. Stir the mixture and allow it to cool.
|Ethiopian French Press & Coconut Flour Bundt Cakes|
|GLUTEN FREE| DIARY FREE|
Prep time: 15 mins (without the jam)
Baking time: 40 mins
Total: 55 mins
2 organic eggs
3 organic egg whites
1 cup of diary (I used coconut milk- you can use ordinary cows milk)
1 TBS french press coffee (this method results in a more subtle coffee taste as opposed to an espresso)
1/3 cup nectacot jam or honey
3/4 cups organic coconut flour
2 tsps baking powder
1/2 tsp bicarbonate of soda
1/ tsp salt
2 tsps coffee
3/4 cup nectacot jam
1/4 coconut oil
1. Preheat your oven to 180 C / 350 F.
2. Mix eggs, egg whites, milk, jam OR honey, 1 TBS coffee in a bowl with a hand blender until fluffy.
3. In a separate bowl mix remaining ingredients.
4. Combine the second bowl’s ingredients to the wet mix, should be well combined, but not over mixed.
5. Grease bundt pan well. I used a mini bundt pan making 12 bundt cakes.
6. Spoon mixture in to the bundt baking tray and bake for 40 – 45 mins until golden brown.
7. Allow to fully cool down before removing from the pan.
8. Pour/ spoon the nectacot glaze over the bundt cakes before serving.
Combine jam, coffee and coconut oil and whisk lightly. If it is too runny place your sauce in the freezer for a few mins to thicken slightly.