Moroccan Coconut Tea Cakes
The recipe calls for 2 cups of shredded coconut and one-half cup of coconut flour. You can also add an extra cup of sifted coconut if you like. Afterwards, you should make the cake batter. This cake will be about two-thirds full. It will be soft, tender, and moist. It is best to bake it at 350 degrees. Once baked, it will be slightly sticky.
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Servings: 4 servings
Calories: 343kcal
Cost: 12
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Equipment
Oven
Electric mixer
bowl
Fork
Ingredients
- 6 eggs separated
- 240 grams sugar divided
- 3/4 cup oil
- 3/4 cup orange juice
- 1 tablespoon water orange blossom
- 350 grams flour
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- 2 cups sugar
- 2 cups water
- 1 teaspoon water orange blossom
- 2 cups coconut shredded sweetened
Instructions
- Heat oven to 350F.
- Beat the egg yolks with half of the sugar until a ribbon is formed.
- Add the vanilla extract, orange juice, 1 tablespoon orange blossom water, and the oil.
- Mix until well incorporated, about 2 minutes. Set aside.
- Sift the flour and the baking powder, and incorporate into the batter in parts.
- In the clean bowl of an electric mixer, whip the egg whites until soft peaks appear and add the remaining sugar. Whip for another 4 minutes.
- Delicately fold the egg yolk mixture into the whites.
- Pour into the prepared angel cake bunt pan and bake for 50 to 60 minutes, until golden.
- Once the cake has cooled, place in the refrigerator and chill.
- In the meantime, prepare the simple syrup. Bring 2 cups of sugar, 2 cups water, and 1 teaspoon orange blossom water to a boil in a small saucepan until it reaches a temperature of 230 F on a digital candy thermometer. Allow to cool slightly and add a few drops of pink food colouring to taint light pink.
- Remove the cake from the refrigerator and slice off the brown top and bottom.
- Cut cake into even slices. Spread raspberry jam onto cake.
- Using a fork, dip the sandwiched cake into the tinted syrup.
- Remove excess syrup and roll the cake in the shredded coconut.
- Set on a piece of parchment to dry.
- The recipe makes approx. 25 tea cakes.
Video
Notes
To enjoy this delicious dessert, share it with your family and friends!
Nutrition
Serving: 1serving | Calories: 343kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.