Cooking with Lounge | A very fruity cake

Cooking with Lounge | A very fruity cake

Tahitian Fruit Cake with Coconut Sauce


2 cups brown sugar

3 cups all-purpose flour

1 tbsp baking powder

2 tbsp cinnamon powder

2 tbsp cloves, powdered

2 tbsp all-spice powder

2 tsp nutmeg powder

4 eggs

2 tbsp lemon zest

2 tbsp vanilla extract

1 1/2 cups chopped nuts

1 1/2 cups dried mixed fruits

1 1/2 cups butter, melted

For the coconut sauce

1/2 cup coconut cream

1 1/2 cups coconut milk

1/2 tsp cinnamon powder, or to taste

2 tbsp sugar

1 tbsp cornstarch dissolved in 3 tbsp coconut milk

3-4 cherries

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Preheat the oven to 135-140 degrees Celsius. Whisk the eggs in a bowl. Then add the sugar and whisk until fluffy. When the volume of eggs and sugar doubles, add the melted butter. Then add refined flour and baking powder and fold in the mix. Finally add the dried fruits, nuts and all the spices and vanilla extract.

Pour the mixture in a greased pan and bake for about an hour or so until a knife comes out clean. Cool on a wire rack and wrap in a foil.

To make the coconut sauce

Bring the coconut cream and coconut milk to a boil for the sauce. Stir in the cinnamon and sugar. Give the cornstarch and coconut milk mixture a quick stir. Add to the saucepan, stirring quickly till the sauce thickens. Serve with fresh fruit slices and cake.

A meal for two at Le-Café, the coffee shop at The Suryaa New Delhi, costs Rs2,500, plus taxes.