The cocnut crumble and the caramel crunch adds a fantastic twist to the simple Bhath cake. A delicious crunch and flavour .
Ingredients
200 gms sugar
100 gms desiccated coconut
100 gms fine semolina (rawa)
3 eggs
1/4 tsp rose essence
2 tbsp butter
1/4 tsp baking powder
1/2 cup water
1tbsp warm water
Make a thin sugar syrup with 1/2 cup water. Add fine semolina and keep stirring
Then add desiccated coconut and butter. Mix for 1/2 minute
Allow to cool. Once cooled.
Add the beaten eggs and essence to the mixture mix well. Add 1/4 tsp baking powder to 1 tbsp warm water. Mix well. Put this batter into a baking dish.
For the Coconut Crumble
1/2 cup brown sugar
1/2 cup desiccated coconut
1/2 cup plain flour
90 gms chilled unsalted butter
Mix all this with the chilled butter to make a crumb like mixture
Spread this mixture onto the top of the cake batter Evenly. Place the cherries on the top of the crumble. Bake at 180 degrees till done.
For the Caramel Crunch
1/4 cup soft brown sugar
2 cups cornflakes lightly crushed
2 tbsp unsalted butter
Method
Heat butter in a small pan over low heat until just melted
Remove from the heat , add in the crushed cornflakes and brown sugar. mix well
Sprinkle over the cake batter.
if u want more crunch to the cake just double the quantity, except reduce butter to 1 tsp.
bake in a preheated oven at 180 degrees for 40 to 45 mins or until done.
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