Blueberry, Orange and Coconut Slab Cake
Photography Manja Wachsmuth.
You can also use other berries such as blackberries, raspberries or boysenberries for this cake, and when stone fruit is in season use apricots, nectarines or peaches.
Serves: 8
INGREDIENTS
125 grams butter, soft but not melted
¾ cup caster sugar
finely grated zest 1 orange
1 teaspoon vanilla extract
1 egg
½ cup sour cream
1 cup plain flour
¼ cup desiccated coconut
1 teaspoon baking powder
1 teaspoon ground ginger
pinch of salt
2 punnets of blueberries
1 tablespoon raw sugar
22 cm square cake tin, greased and lined fully with baking paper. (Leave an overhang of paper on two sides to act as handles).
Orange icing
1 cup icing sugar, sifted
finely grated zest 1 orange
2-3 teaspoons orange juice
Toasted coconut
¼ cup long thread coconut
Blueberry sauce
2 cups fresh or frozen blueberries
2 tablespoons caster sugar
3 tablespoons water
finely grated zest 1 lemon
2 tablespoons lemon juice
2 teaspoons cornflour
METHOD
Preheat the oven to 160°C.
Beat the butter, sugar, orange zest and vanilla until light and fluffy. Beat in the egg then the sour cream. Combine all the dry ingredients then gently mix into the butter mixture.
Spread the batter evenly in the tin and scatter over the blueberries then the sugar.
Bake the cake for 25-30 minutes or until risen and golden on top. Cool before removing from the tin. Peel off the lining paper and place the cake on a plate.
Orange icing: Put the icing sugar and zest in a small bowl and add enough orange juice to make a smooth, pourable icing.
Toasted coconut: Put the coconut in a dry sauté pan over a medium heat and cook until lightly golden, stirring frequently.
Blueberry sauce: Put the berries, caster sugar, water and zest in a saucepan over a medium heat and bring to the boil, stirring to dissolve the sugar. Stir the lemon juice and cornflour together to make a smooth paste and stir into the blueberries. Simmer for a few minutes until the juice is glossy and thickened. Serve warm or at room temperature.
To serve: The cake can be served plain, dusted with icing sugar or topped with a drizzle of orange icing and toasted coconut. Serve with yoghurt or softly whipped cream and the blueberry sauce if desired.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.