70g of coconut butter. This is an alternative to normal butter, and has a healthier nutritional profile. This coconut butter from Tiana is odourless and does not taste of coconut - making it ideal as a straight replacement for butter.
20g butter at room temperature. This recipe can be made using 100% coconut butter only, but we prefer to use a little regular butter because it makes the recipe extra-tasty! For the 100% coconut butter version, use 90g of coconut butter.
2 large eggs.
Preheat the oven to 180°C (fan oven), 200°C (non-fan) or gas mark 5.
Grease two small hemispherical 5-inch cake tins (failing this, you can use deep circular tins and sculpt the halves later).
Chop the apricots and place in a bowl, together with the lemon peel, orange peel and fruit mix. Add some of the flour and toss the fruit in the bowl to ensure that it is coated with the flour. Then add the 50g of ground almonds.
In a separate bowl, mix the coconut butter, sugar, flour, butter and eggs. Mix thoroughly.
Combine the two bowls and mix thoroughly. You may like to use a food mixer to achieve the best mix!
Spoon the mixture into the two hemispherical tins. Make the top slightly concave, as it will rise during baking and we need the surface to be as flat as possible so that the two halves will fit together!
Bake in the oven for 1 to 1¼ hours. After 1 hour, check the cake. Test the cake with a skewer; if it comes out clean, the cake is cooked. Check both halves of the cake.
Meanwhile, make the marzipan. Mix the almonds, Sukrin Melis, lemon juice, coconut nectar, almond extract.
Transfer the marzipan mixture onto a flat surface covered with cling film. Press as flat as you can then cover the top with cling film and roll out the marzipan with a rolling pin.
When the cake is cooked, pull both halves out of the oven and allow to cool.
If necessary, sculpt the two halves into dome shapes.
Put the two domes together, using marzipan as a form of glue!
Cover the bauble with the remaining marzipan - keep a little aside to form the top of the bauble.
Decorate as you wish. We used special food grade sprays in bronze, silver and gold and added some sparkle here and there with edible glitter!
This cake is designed to be small, light, and low in refined sugar. It's only 5 inches wide, and ideal for the smaller family!
Coconut butter is high in lauric acid, which has been shown to have a favourable effect on blood cholesterol!
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