1 1/3 cup flour
1 tbsp cornflour
3/4 tsp baking powder
1/2 tsp bicarb soda
1/4 tsp sea salt
1/2 cup sugar (or use half raw sugar, half coconut sugar)
1/4 cup melted coconut oil
1 1/4 cup Califia Farms XX Espresso
2 tsp vanilla
Preheat oven to 170ºC. Grease a 20 cm round cake tin with coconut oil.
Whisk together the flour, cornflour, baking powder, bicarb soda and sea salt in a large bowl, set aside.
Add the sugar, melted coconut oil, Califia Farms XX Espresso and vanilla to a large bowl. Whisk to combine.
Add the dry ingredients to the wet ingredients and combine. Take care to not over mix.
Pour the mixture into the cake tin. Place in the oven for 30 minutes, or until a toothpick comes out clean. Let cool completely.
Califia Farms XX Espresso
1 can Coconut Whipping Cream, chilled (or a can of full-fat coconut cream refrigerated for 24 hours prior)
1/3 cup cherry compote or cherry jam
fresh cherries, pitted (about 500 g)
dark chocolate, shaved
Cut the cake into circles the size of your serving glasses and set the excess cake aside.
Whip the coconut cream with handheld beaters. If using full-fat coconut cream, scrape only the solid part from the top of the chilled can and discard the water before whipping.
Place the cake into the base of each glass. Pour two tablespoons of Califia Farms XX Espresso into each glass, infusing the cake.
Gently spoon in a layer of whipped coconut cream to each, then arrange halved pitted cherries around the outside of the glass.
Take the excess cake and crumble it into a bowl, pour two to three tablespoons of Califia Farms XX Espresso into the bowl and mix well. Place a couple of spoonfuls of this into the trifle glasses.
Top with cherry compote or cherry jam and dollop or pipe any additional coconut cream.
Finish with shavings of dark chocolate.
If cherries are not in season, replace with any in-season fruit.
This recipe makes enough for three to four wine glass-sized servings, but you can make smaller servings if you wish.
Source: Califia Farms