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Cooking Series: Torta di farina di cocco {Coconut Flour Cake}

 
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Recently I was thumbing thru one of my many cookbooks that span the variety of cuisines across Italy. A recipe in Acquacotta from Emiko Davies cookbook caught my eye.

The recipe is a simple bunt cake make from chestnut flour, apparently used within the Tuscany region for this recipe. After realizing I could not find chestnut flour anywhere I decided to improvise and see how things turned out.

I made the cake using coconut flour. The result was a beautiful dense cake that surprisingly was simple to make and even simpler to eat!

Here’s what you’ll need:

5.5 oz of room temperature butter (unsalted)

7 oz of sugar

Zest of 1 orange

6 eggs (the recipe called for 4 but I found adding two more worked better)

1 – 2/3 cups all-purpose flour

1 – 1/2 teaspoons of baking powder

1 cup milk (the recipe called for 1/2 cup but I found 1 full cup worked better)

2 tablespoons of rum

Start by taking your butter,coconut flour, all-purpose flour & baking powder, mixing them in a mixer until well incorporated. It’s important that your butter is room temperature – having it cold or just out of the fridge will cause you problems.

Add in 1 egg at a time to your mix, allowing your stand mixer to get the mix to a nice, smooth and almost pastel color. Slowly add in your milk until well incorporated.

Zest 1 full orange and add in the mix along with your choice of rum.

Allow your stand mixer to run on slow for about 1 – 2 minutes until you have a thick & dense batter. The batter should not be runny like a cake batter, it should stand on its own and be thick.

Liberally grease a bunt pan. Pour your batter into the pan and go over with a spatula so the batter sits evenly on the bottom.

Set your over to 350 degrees and allow to bake for roughly 20 minutes, or until you can stick a knife thru and have it come out cleanly.

Take out of the oven and allow to cool.

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In a small sauce pan put 1 cup of sugar, a teaspoon or two of confectioners sugar and 2 teaspoons of water. Put on the stove on low until you notice the sugar is caramelizing. Carefully pour over top your now cooled cake. Add a slice of orange and a few sprigs of fresh rosemary & some powdered sugar to finish the cake off nicely.