The Duo Dishes

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June 12, 2009 · 48 Comments

Almond Coconut Cream Fruit Cakes-Duo Dishes

A couple of weeks ago, we said we’re going back to basics by tossing in more complete meals and healthier choices into our recipe repertoire.  Yes, that is a towering dessert in that picture, but it’s actually not so bad for you!  At least we tell ourselves that.   No worries, there are more healthy recipes coming up, but we needed to pull together a sweet treat for a dinner, so this was the one.  We keep using the same good ‘ol recipe to come up with something new.  This very simple, no flour/no butter cake just never disappoints.  No matter what.  It feels like you’re eating fluffy, billowy slices of cumulonimbus.  You won’t feel any guilt after eating this cake because it’s light as a feather.  Perfect to balance a heavy meal, excellent when you want just a touch of something sweet.  So here we go again.  The end result was a dessert that had us on on cloud nine.

We used almonds this time around because they were on hand, but this cake is ingredient friendly.  Try walnuts, pecans, pistachios, peanuts or whatever you want.  Just pop them in a food processor and grind until they turn into a powdery, flour-like substance, and you’re ready to go.  You can stack these high with two or three layers, or make it a mini, one layer dessert.  It doesn’t get any easier to have your cake and eat it too. How could we forget to send this one over to Sandy for the BYOB Challenge?

Almond and Coconut Cream Fruit Cakes – Serves 4 to 6

Cake
4 eggs, separated
1/2 cup sugar
1/2 tablespoon baking powder
1 teaspoon ground ginger
3/4 cup almonds, finely ground

Cream
4 ounces low fat cream cheese, softened
1/4 cup coconut milk
2/3 cup heavy cream
3 tablespoons powdered sugar
1/2 tablespoon vanilla
Zest of 1/2 orange

Fruit
1/2 pound strawberries
1/4 pound blackberries
Juice of 1 orange
Zest of 1/2 orange
1 teaspoon sugar

1.  For cake, use a whisk to beat egg yolks and sugar.  Set aside.

2.  With an electric mixer, whip egg whites until they reach soft peaks.

3. Mix baking soda, ginger and almonds into egg yolk mixture.  Then, add 1/3 of the egg whites to the egg yolk mixture, softly folding a couple of times.

4. Fold in remaining whites using just a few strokes, being sure to combine the mixture fairly well.

5. Line a baking sheet with parchment paper and spray with floured baking spray.  Spread batter evenly on cookie sheet.  Bake for 15-20 minutes in a preheated oven at 350 degrees.  Cool cake completely once done.

6. Make filling by whisking cream cheese, zest and coconut milk until smooth.

7.  With an electric mixer, whip cream, vanilla and sugar until mixture thickens but does not clump.

8.  Fold whipped cream into cream cheese mixture until just incorporated.  Keep in fridge until ready to use.

9.  For fruit, toss berries, sugar, juice and zest in a bowl.  Allow to sit a few minutes for the flavors to combine before using.  (Berries can be made ahead of time and be left in the fridge overnight.)

10. Just before serving, cut the almond cake into 12 even squares.  Using either 2 or 3 pieces per person, layer cake with cream and berries.

Click HERE for the printable recipe.

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Categories: Cakes, Pies and Tarts · Nuts · Sweet Treats
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