Manolito Cake
Photography Vanessa Wu.
Catherine Bell was given the recipe for this cake while living and cooking in France over 20 years ago. Having lost the recipe she rediscovered it on a trip to France recently. It is a variation on the classic crème caramel which has two layers – one of crème caramel and one of coconut cake. It can also be made in a 20 cm fixed base dish, but will take 50-55 minutes to bake.
Serves: 4
INGREDIENTS
Caramel
150 grams caster sugar
4 tablespoons water
Cake
4 eggs
400 ml milk
1 teaspoon vanilla extract
1 x 390 ml tin condensed milk
125 grams desiccated coconut
METHOD
Preheat the oven to 180°C. Lightly grease 4 x 300 ml capacity ramekins with canola oil.
Place the sugar and water in a small heavy-based saucepan and allow the sugar to dissolve slowly over a low heat. Increase the heat and boil until the syrup turns a dark golden colour. Carefully pour the caramel into the ramekins and tilt to coat the bottom. Take extra care as caramel can give a nasty burn.
Whisk the eggs, milk, vanilla extract and condensed milk in a jug and stir in the coconut. Place a cloth in the bottom of a roasting tin and put the ramekins on top. As you pour the mixture into the ramekins, stir it with a fork as the coconut will separate out from the liquids. The mixture will fill the ramekins right to the top. Place the roasting dish carefully in the oven. Pour very hot, but not boiling, water into the roasting dish, to come half way up the sides of the ramekins.
Bake 35 minutes or until set in the middle and golden on top. Lift the ramekins out of the water and rest for 15 minutes. Carefully run a small palate knife around the edge of each ramekin and invert into lipped serving plates. When they have cooled, refrigerate to chill. Serve with softly whipped cream. Serves 4
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126
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