This labneh frosting is one of my favorite toppings for a cake and can be flavoured to suit. It’s also delicious served with fruit for breakfast or as a base filling in a precooked tart case. It needs to be made one day ahead.
INGREDIENTS
1 cup desiccated coconut
1 cup ground almonds (almond meal)
½ cup gluten-free plain flour
½ cup golden caster sugar
pinch sea salt
1¼ teaspoons baking powder
200 grams butter, melted and cooled
3 large eggs, size 7
2 teaspoons rose water
1 teaspoon vanilla paste
To serve
½ cup flaked coconut, toasted
2 teaspoons dried rose petals, optional
Orange Labneh and Vanilla Frosting
900 grams thick plain yoghurt
3 tablespoons icing sugar, sifted
1 teaspoon vanilla paste
finely grated zest
1 small orange
METHOD
Grease a 20cm cake tin and fully line with baking paper.
Preheat the oven to 160°C.
Cake: Combine all the dry ingredients in a large bowl. Whisk together the butter, eggs, rose water and vanilla. Pour onto the dry ingredients and stir to make a smooth batter, ensuring there are no hidden pockets of flour. Spoon into the cake tin and smooth the top.
Bake for about 40 minutes or until firm and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
To assemble: Spoon the labneh frosting over the cake and spread evenly. Top with the toasted coconut and rose petals if using. Makes 1 cake
Orange Labneh and Vanilla Frosting: Line a large sieve with a damp piece of muslin or a new Chux cloth. Place over a deep bowl and pour in the yoghurt. Fold the edges over to cover and refrigerate overnight to drain. Discard the whey and place the yoghurt in a bowl. Stir through the icing sugar, vanilla and the orange zest. Makes about 2 cups
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.