Kingston cake

Kingston cake

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This indulgent cake is made using a whole packet of Kingston biscuits, surrounding a whipped chocolate ganache centre, then decorated in even more biscuits and an oozy golden syrup sauce. Wow!

The ingredient of Kingston cake

  1. 200g pkt Arnottu2019s Kingston biscuits, plus extra, to decorate
  2. 125g butter, chopped, at room temperature
  3. 155g (3/4 cup) caster sugar
  4. 2 eggs
  5. 1 tsp vanilla extract
  6. 35g (1 1/3 cup) desiccated coconut
  7. 225g (1 1/2 cups) self-raising flour, sifted
  8. 75g (1/2 cup) plain flour, sifted
  9. 400ml can coconut milk
  10. 200g dark chocolate, chopped
  11. 25g butter
  12. 125ml (1/2 cup) thickened cream
  13. 215g (1 cup) caster sugar
  14. 160ml (2/3 cup) coconut cream
  15. 60ml (1/4 cup) golden syrup

The instruction how to make Kingston cake

  1. Preheat oven to 170C/150C fan forced. Grease the base of two 20cm round cake pans. Line bases with baking paper. Arrange the biscuits over base of 1 prepared pan in a single layer.
  2. Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla. Stir in desiccated coconut. Combine self-raising and plain flours in a bowl. Fold half the flour mixture and milk into the butter mixture in alternating batches until just combined. Divide the cake mixture between prepared pans. Bake for 45 minutes or until a skewer inserted in the centres comes out clean (cakes will still be quite pale). Set aside for 10 minutes before transferring to a wire rack to cool completely.
  3. Meanwhile, to make the ganache, place all the ingredients in a small saucepan. Stir over low heat until melted and combined. Transfer to a bowl. Place in the fridge, stirring often, for 45 minutes or until thickened and chilled. Use electric beaters to beat until pale and creamy.
  4. To make sauce, place sugar and 60ml (1 u20444 cup) water in a small saucepan. Stir over low heat until dissolved. Bring to boil. Cook, without stirring, until golden. Remove from heat. Gradually stir in coconut cream and golden syrup (be careful as it may spit). Return pan to medium heat and stir to dissolve any lumps. Set aside to cool slightly then transfer to a heatproof jug to cool completely.
  5. Place the plain cake on a serving plate. Top with ganache and remaining cake, biscuit-side up. Decorate with extra biscuits and sauce.

Nutritions of Kingston cake

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calories: https://schema.org
calories: NutritionInformation

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