Recipe adapted from https://www.kingarthurflour.com/recipes/double-light-rye-bread-recipe
240g Bread Flour
107g Rye Flour
1.5 tsp Dried Yeast
1 tsp Salt
1 Tbsp Sugar
14g Milk Powder
220g Water (+ more if required)
42g Malt Extract (or Molasses)
1 Tbsp Oil
240 กรัม แป้งขนมปัง
107 กรัม แป้งไรย์
1.5 ชช. ยีสต์
1 ชช. เกลือ
1 ชต. น้ำตาล
14 กรัม นมผง
220 กรัม น้ำสะอาด
42 กรัม มอลต์สกัด หรือ โมลาส (กากน้ำตาล)
1 ชต. น้ำมันพืช
We ate plenty of these beautiful cakes while travelling around Greece. I personally find them slightly too sweet & syrupy, and have adjusted the recipe accordingly.
Recipe based on:
Greek Coconut Cake with Orange Syrup (Ravani)
We ate plenty of these beautiful cakes while travelling around Greece. I have adjusted the recipe to reduce the sweetness to my preference.
Servings 24 pieces
What you need:
- 23cm x 33cm pan
- 150 g butter at room tempurature
- 250 g caster sugar
- 4 eggs separated
- 200 g lukewarm milk
- 250 g self-raising cake flour or 245 g plain flour + 3 tsp baking powder
- 1/2 tsp baking soda
- 200 g desiccated coconut
- 1/2 tsp salt
- 1/2 tsp vanilla
- zest of 2 oranges
For the syrup:
- 1 cup sugar
- 1 cup orange juice
Preheat oven to 170 C
Line baking pan with baking paper
Beat egg whites until shiny with stiff peak
Cream butter + sugar + salt until light & fluffy. Gradually add egg yolks, one at a time, beating continuously
Add milk + vanilla. Beat until well mixed.
Add baking soda + dessicated coconut + flour + orange zest. Mix with spatula.
Add in half egg whites. Fold gently until all incorporated.
Add remaining half egg whites. Fold gently.
Pour batter in the pan. Bake for 50-60 mins or until clean skewer inserted come out clean. Leave the cake to cool completely.
When the cake is fully cool, cut them into squares
Heat orange juice + sugar on medium heat and bring to boil. Boil for 10-15 mins until the syrup slightly thickens.
Slowly ladle the HOT syrup over the COOL cake. Allow each ladle to absorb fully before adding more syrup.