Tomato galette v1.0
Details
Notes
- Make sure to keep the mixer at medium when creaming butter & sugar & incorporating egg - it keeps the bubbles small and consistent (high speed means larger bubbles and less stability)
- Leave out one of the egg yolks for a lighter cake
- Reserve some of the sugar to sieve in with the flour, it makes the flour absorb more easily
Ingredients
Sponge
- 125g butter
- 125g golden caster sugar
- 3 eggs
- 50mL milk
- 0.5 t vanilla extract
- 125g self raising flour
- 0.25 t baking powder
Icing
- 125g dark chocolate
- 50g icing sugar
- 150g desiccated coconut
- 125g butter
Equipment
20 x 20cm baking tray - ish (they're lamingtons, they're flexible, just watch baking time)
Method
-
Beat butter and sugar together until very light
-
Beat in eggs one by one
-
Add milk and vanilla
-
Fold in sifted flour and baking powder
-
Bake at 190 C (180C Fan) in a lined baking tray for 12 - 15 minutes, leave overnight
-
Melt butter
-
Add chocolate to melt
-
Sieve in icing sugar and combine
-
Cut sponge into squares
-
Coat with chocolate
-
Coat with coconut