The Tropical Treat

Segi Adewusi

Gâteau d’Hélène – the best coconut cake

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Gâteau d’Hélène - the best coconut cake

Here I present to you Gâteau d’Hélène – the best coconut cake I have ever tasted. I saw the recipe on the New York Times website and wanted to make it immediately with some of my own adaptations of course. 

It’s got a deliciously light soft frosting made from a blend of whipping cream and mascarpone, filled with desiccated coconut whilst the sponge is soaked in a mixture of dark rum and orange juice. It went down a real treat at my house : )

Gâteau d’Hélène - the best coconut cake

Firstly, a bit of back story, this recipe was originally adapted from “Simca’s Cuisine” by Simone (Simca) Beck, which published in the early 70’s. She called it “Gâteau d’Hélène: a white cake filled and iced with coconut cream and apricot”. The idea is that it would be made ahead of time and then popped in the fridge from anywhere to an hour to even a day or two so ideal for entertaining.

Apparently, the sponge is like a madeleine in taste and texture (drier on purpose) for the orange and rum to soak through and flavour.

Gâteau d’Hélène - the best coconut cake

Typically, this cake would be made up of three layers which makes a stunning celebration cake with the coconut cream, rum and orange juice as well as apricot preserve in between. Since it was just for testing out I made into two layers – just as good to be honest. Enjoy! And if you don’t fancy this tropical treat check out my lemon and passion fruit drizzle cake it will definitely hit the spot.

Serves 8
Prep 20 mins
Cook 60 mins + chilling and cooling time
Total 80 mins

Ingredients

192g plain flour, plus a little extra for dusting the tin
1 1/2 tsp baking powder
1/4 tsp fine sea salt
170g unsalted butter, softened
200g golden caster sugar
1 orange, zest and juice 
3 large free-range eggs

For the filling and frosting 

60ml orange juice
2 tbsp dark rum
160g apricot preserve (I used Bonne Maman)
120ml whipping cream
125g mascarpone 
1 tsp vanilla extract
66g caster sugar
128g desiccated coconut

Method

Preheat the oven to 170C / gas mark 3 / 325F, grease and line a 20cm springform tin with greaseproof paper. Dust with a little flour and shake out the excess.

In a small bowl, put flour, baking powder and sea salt and mix. Leave to one side.

In a large bowl cream butter and sugar with the orange zest until the mixture is pale and fluffy. Add the eggs, one at a time until well incorporated.

Tip in half the flour mixture and beat until it almost disappears into the batter. Add the remaining flour mixture and beat until its incorporated. Spoon into the cake tin, scraping the sides of the bowl as you go along. Bake for 50-55 mins until golden and firm (check by inserting a skewer and if it comes out clean it’s ready). Cover with a little foil if it starts to brown too quickly.

Leave the cake to cool in the tin and then remove after 20 mins. Transfer to a rack and cool to room temperature. Slice the cake into two and flip the top layer so the crumb is exposed.

Mix the orange juice and rum together. Lightly moisten each cake with the mixture, then spread with apricot preserve. Whip the cream and mascarpone just until it holds soft peaks and then add the vanilla. Slowly add the sugar and beat until it’s all incorporated. Spoon 1/2 the cream into a small bowl, and stir 2/3 of the desiccated coconut.

Place one cake half on a plate or platter jam side up and cover with half of the coconut cream. Repeat with the other cake half and sandwich together. Using a spatula cover the entire cake with the remaining whipped cream and sprinkle over the remaining shredded coconut.

Pop in the fridge for an hour for easier slicing or eat straight away. Enjoy!

Mango Raspberry Streusel Bars

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Mango and raspberry streusel bars

Mango raspberry streusel bars – follow this recipe for the most fruity, crumbly, zesty cinnamon streusel bars of goodness with a hint of tropical! Now these delicious mango raspberry streusel bars are simple to make. As well as this, they are great on the go wrapped up in some brown paper or ideal for a simple pudding served with some Greek yogurt or crème fraîche on the side. 

Mango and raspberry streusel bars

One of my favourite flavour combinations is mango and raspberry, so here’s another recipe to make mango and raspberry friands if you’re feeling the flavours but not the streusel.

Mango and raspberry streusel bars

The original recipe is from Waitrose, which has been slightly tweaked to include some delicious sweet mango. After all, adding some mango makes everything better but this recipe works just as well with any kind of berry you may have. Lastly, don’t forget to serve it with a nice dollop of Greek yogurt or crème fraîche.

Serves 10-12
Prep 30 mins
Cook 40 mins
Total 70 mins

Ingredients

270g plain flour
60g wholemeal plain flour
170g caster sugar
50g light brown soft sugar
200g unsalted butter, melted
2 tsp vanilla extract
1/4 tsp ground cinnamon
100g raspberries
100g mango, finely chopped
1 tbsp cornflour
1 large unwaxed lemon, zest
1 tbsp demerara sugar
Greek yogurt or crème fraîche to serve (optional)

Method

First preheat the oven to 200C / gas mark 6 / 400F. Line a rectangular baking tin (roughly 24 cm x 18 cm) with baking paper. 

In a large bowl, mix plain and wholemeal flours, 120g caster sugar, the light brown sugar, melted butter, vanilla, cinnamon and a large pinch of salt. Stir until it resembles wet sand and holds together in a large ball. Transfer 1/2 the mixture to the lined cake tin, spread out and press it down firmly to form an even flat layer. Cover and chill.

Take the remaining streusel mixture and break into pebble-sized pieces in the bowl. Add the raspberries and chopped mango, remaining 50g caster sugar, the cornflour, lemon zest and a pinch of salt. Carefully mix together. Remove the cake tin from the fridge and tip the fruity crumble topping over the streusel base. Spread evenly and carefully smooth into place, sprinkle over demerara sugar.

Bake for 40 minutes, until golden brown and the raspberries have shrunk in size. Leave in the tin to cool completely, then cut into bars. It’s ready to serve up with some Greek yogurt or crème fraîche on the side.

Lemon and passion fruit drizzle cake

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Lemon and passion fruit drizzle cake

An easy passion fruit cake recipe – great for when you want a classic lemon drizzle with a tropical twist.

Passion fruit and lemon curd has got to be one of my favourite flavour combinations at the moment. Fruity, fresh and zesty – what’s not to like? A couple of weeks ago I made a lovely tart from BBC Good Food using the same ingredients and I’ll definitely be making both deserts again.

This particular recipe, however, is from Bonne Maman and there are lots of other lovely recipes you can make using their jams or sauces.

Lemon and passion fruit drizzle cake

Make this passion fruit cake recipe for the most light, soft and fluffy cake. So the trick is the drizzle goes inside the cake too, when the cake comes out of the oven make fine holes with a cocktail stick and spoon over. If you’re looking for another passion fruit recipe try this creamy delicious panna cotta.

Serves 8
Prep 15 mins
Cook 90 mins
Total 105 mins

Ingredients

3 passion fruits
6 tbsp Bonne Maman Lemon Curd
30g ground almonds
150g unsalted butter, softened
185g golden caster sugar
2 medium eggs
225g plain flour
150ml sour cream
1 lemon, finely grated zest
2 tsp baking powder
1 tbsp pistachio nuts, roughly chopped
Icing sugar, to dust

Method

First, make the lemon and passion fruit drizzle. Halve the passion fruit and sieve the pulp into a small bowl, reserving the seeds. Stir 2 tbsp of the lemon curd into the juice and set aside. Stir the remaining lemon curd into the ground almonds and set aside. Wash about 2 tsp of the passionfruit seeds and leave to dry.

Heat the oven to 180C/160 fan/gas mark 4. Grease and flour a 1 litre bundt mould, a 900g loaf tine or a 20cm, deep, round cake tin.

Beat the butter and caster sugar together until light and fluffy then add the eggs one at a time with a tablespoon of the flour. Beat well until smooth.

Beat in the sour cream and lemon zest. Finally fold in the remaining flour and baking powder.

Spoon half the cake mixture into the prepared mould or tin then dot the lemon curd and almond mixture evenly over the top. Finish with the remaining cake mixture.Bake for 45 mins then cover the top loosely with foil and continue to bake for a further 30-40mins or until a skewer inserted into the middle comes out clean.

Leave the cake to cool for 10mins then turn out onto a wire rack placed over a plate. Make fine holes in the sponge using a cocktail stick and spoon the lemon and passionfruit drizzle over the cake whilst warm. Leave to cool.

Sprinkle with passion fruit seeds, pistachio nuts and dust lightly with icing sugar to serve.

Prawn, coriander and cod cakes

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Prawn, coriander and cod cakes

A very easy king prawn starter. These prawn, coriander and cod cakes with mango chutney make a very flavoursome lunch with salad, starter for a dinner party or just a great snack.

Not only that but it’s really easy to put together – just blitz large king prawns, fresh cod, breadcrumbs, ginger, coriander, spring onions and chilli in a food processor. Shape the mixture into small patties, chill in the fridge overnight (or for a few hours) and then shallow fry in sunflower oil.

Prawn, coriander and cod cakes

With warmer weather fast approaching these prawn and cod cakes would be ideal for barbecues and picnics, for instance. Pair it with a watermelon salad, sweetcorn fritters and plantain tacos. Enjoy!

Serves 4
Prep 15 mins
Cook 15 mins
Total 30 mins + chilling overnight

Ingredients

160g large king prawns 
160g cod fillets, cut into chunks
150g soft white breadcrumbs
30g fresh coriander, finely chopped
1 cm piece of ginger, finely grated
1 red chilli, finely chopped
4 spring onions, finely sliced, plus extra to serve
1 egg, lightly beaten
1 lime, zest and juice
Sunflower oil, to fry 
Mango chutney, to serve 

Method

First season the prawns and cod with salt and pepper, place half in a food processor. Put in the remainder of the ingredients except the oil and chutney.

Pulse until the mixture comes together, then add the rest of the prawns and cod. Blitz until mixed through but still in chunks. 

Shape the mixture into 12 small patties. Put on a plate and chill overnight (or for a few hours).

Place a large frying pan over a medium heat and pour sunflower oil until 1cm deep. Once hot, fry the cakes for a few minutes on each side or until golden brown and any chunks of prawn are pink.

Drain any excess oil on kitchen paper. Serve the prawn cakes with the extra spring onions and chutney for dipping.

Vanilla passion fruit panna cotta

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Vanilla passion fruit panna cotta

Panna cotta is deliciously good. I made this easy vanilla panna cotta with passion fruit for Valentine’s Day this year and it proved to be the perfect pudding.

It’s sweet, silky smooth and fruity and so simple to make – just prepare the day before so it sets overnight. 

Marks and Spencer also have an incredible panna cotta dessert with raspberries and prosecco that we order every single year. It’s definitely a lovely dessert for a special occasion.

Vanilla passion fruit panna cotta

The original recipe is from Olive magazine which I have adapted slightly by adding vanilla bean paste. Vanilla and passion fruit is a gorgeous tropical flavour combination and makes the ideal dessert for a romantic meal.

To make this easy vanilla panna cotta, simply heat whole milk and double cream together, mix in fresh passion fruit, vanilla and caster sugar. Strain the mixture and place in the fridge for a few hours until set.

And if panna cotta isn’t your thing, try this foolproof mango and passion fruit traybake with a mascarpone topping – absolutely delicious!

Vanilla passion fruit panna cotta

Serves 4
Prep 10 mins
Cook 15 mins
Total 25 mins + chilling overnight

Ingredients

2 1/2 gelatine leaves
6 passion fruits
200ml whole milk 
300ml double cream
1 tsp vanilla bean paste
80g caster sugar
1 tbsp icing sugar

Method

Place the gelatine leaves in a  bowl of cold water. Meanwhile, halve 3 of the passion fruits and scoop out the seeds and pulp.

In a medium sized bowl, mix the milk and cream in a bowl, then pour half into a pan and warm over a low heat. Add the caster sugar, vanilla bean paste and passion fruit seeds and pulp. Stir until the sugar has dissolved, then remove from the heat.

Remove the gelatine leaves from the water, squeezing out any excess liquid, then add them to the pan and stir until the gelatine has dissolved.

Strain the liquid through a sieve into a jug and stir in the rest of the milk mixture. Pour into moulds and chill for a few hours or overnight until set.

Slice the remaining passion fruits and mix the seeds and pulp with the icing sugar. Push through a sieve then add 1 tbsp of the seeds from the sieve.

Turn out the panna cottas by briefly dipping the base and top in hot water. Spoon over the passion fruit sauce to serve. 

Oven baked chicken wings with burnt lime butter

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Oven baked chicken wings with burnt lime butter

The best oven baked chicken wings. First things first – these sweet, sticky salty chicken wings are the ultimate comfort food.

To make the seasoning is fairly simple – sprinkle over dried rosemary, sea salt and black pepper (I like to use this Cornish Sea Salt blend for the latter) and then coat with cornflour.

Oven baked chicken wings with burnt lime butter

Place the chicken wings onto a very hot baking tray and then an equally hot oven to get lovely crispy – all without frying.

If you dislike deep frying then this recipe for oven baked chicken wings is perfect for you.

Oven baked chicken wings with burnt lime butter

Now the burnt lime butter sauce is flavoursome, fresh and zesty. Immediately after the wings come out of the oven brush over the sauce (don’t skip this step!) and then use any extra for dipping.

When barbecue season hits they will be absolutely perfect, I’m thinking you could serve this up with my watermelon salad and some crispy corn ribs.

Serves 4
Prep 10 mins
Cook 40 mins
Total 50 mins

Ingredients

1kg chicken wings, cut into two and wing tips removed
1 tsp dried rosemary
1 tsp sea salt
1/2 tsp fresh ground black pepper
4 tbsp cornflour
1-2 tbsp sunflower oil, for brushing

For the sauce

3 limes, halved
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp demerara sugar 
1 tbsp clear honey 
2 garlic cloves, crushed
20g unsalted butter

Method

First, preheat the oven to 230C / gas mark 8 / 450F. Put a large baking tray in the oven to heat up. Put the chicken wings in a bowl and season with the dried rosemary, salt and pepper, then coat in the cornflour.

Carefully line the hot baking tray with greaseproof paper. Put the chicken wings on the top; brush with sunflower oil. 

Reduce the heat to 220C / gas mark 7 and cook for 40 minutes ensuring to turn the chicken halfway through and until the skin is golden and crispy (the meat is cooked through when the juices run clear). 

Meanwhile, scorch the lime halves by placing them on a hot griddle pan, cut-side down, for 2-3 minutes. Take off the heat and juice two halves.

When the chicken wings are almost cooked, put the soy sauce, rice vinegar, sugar, honey and crushed garlic in a saucepan with 100 ml. Bring to the boil and cook until the sugar has dissolved and the sauce has thickened slightly (5-6 minutes). 

Add the lime juice then take off the heat and stir in the butter. Brush the soy and lime butter all over the crispy chicken wings and serve with the remaining scorched lime halves on the side. Enjoy!

Jerk salmon with avocado quinoa

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Jerk salmon with avocado quinoa

A very easy jerk salmon with avocado quinoa – a pretty healthy dish that’s full of so much flavour.

Jerk really needs no introduction as one of Jamaica’s greatest exports.

Firstly, have you ever made jerk from scratch? It’s game changing. I found a jerk paste recipe by Levi Roots, ‘reggae reggae sauce anyone’? on the BBC food website and it worked a treat.

So after blitzing all the ingredients (see below) and making the paste, I let it marinate over the salmon fillets for about an hour (would be even better overnight) and pan fried it in a little butter.

Jerk salmon with avocado quinoa

Another thing to note is that this easy jerk salmon is very versatile, it can be served with some rice and peas, roasted veggies or perhaps even a Buddha bowl for instance.

However, for this recipe, I’ve made the pan-fried jerk salmon with a fresh avocado quinoa salad which is from The Avocado Cookbook by Heather Thomas. To make it, just dice some avocado, spring onions, chives, a drizzle of extra virgin olive oil, a squeeze of fresh lemon and little sea salt and pepper.

To sum up, it’s something super bright and summery perfect for a quick lunch and make sure to take a look at my Tik Tok video to see how I made it!

Serves 2
Prep 15 mins
Cook 25 mins
Total 40 mins

Ingredients

For the jerk salmon

2 cloves garlic, roughly chopped
2cm/1 inch piece fresh root ginger, roughly chopped
1 yellow scotch bonnet chilli, chopped 
1 tbsp chopped fresh thyme leaves
1 tsp coriander seeds
2 cloves
1/2 tsp ground mixed spice
1 tsp curry powder
Salt and freshly ground black pepper
2 tbsp vegetable oil
480g salmon fillets (2x 240g )
25g butter
Lemon wedge, to serve

For the avocado quinoa 
 
100g quinoa
240ml vegetable stock
1 large ripe avocado, diced
1-2 tbsp extra-virgin olive oil
3 spring onions, diced
Juice of 1/2 a lemon
A few chives, snipped
Salt and freshly black pepper

Method

Make the jerk marinade – put all the ingredients in the blender and blitz to a paste. Place the salmon on a plate and cover with the jerk paste ensuring it is evenly coated. Cover and chill for at least 30 mins (overnight is best if you can).

Meanwhile, rinse the quinoa under cold water, then drain. Bring the stock to the boil in a pan and add the quinoa. Reduce the heat, cover and simmer gently for about 15 mins until tender and most of the stock is absorbed. Remove from the heat and leave to steam in the pan, drain off any excess liquid. Fluff up the quinoa with a fork.

In a medium sized bowl, mix the avocado, a drizzle of olive oil, spring onions, lemon juice and herbs. Season to taste with salt and pepper.

In a large pan, heat butter and pan fry the salmon for roughly 10 mins or until golden and crisp, occasionally spooning the butter over the fish. 

Divide the avocado quinoa between two plates and place the salmon on top. Enjoy!

Coconut pancakes with roasted rhubarb and lime

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Coconut pancakes with roasted rhubarb and lime

The most delicious fluffy coconut pancakes with roasted rhubarb and lime. With forced rhubarb in season now and Pancake Day coming up in the next couple of weeks I decided to get my frying pan out early for this recipe (it’s from Waitrose and ever so slightly adapted by me).

Coconut pancakes with roasted rhubarb and lime
Sweet tart rhubarb roasted with super fluffy coconut pancakes and coconut yoghurt…

First roast the rhubarb for roughly 20 mins in the oven with some golden caster sugar and lime juice. Take out of the oven and then serve warm with the fluffy coconut pancakes and yoghurt. So good!

Coconut pancakes with roasted rhubarb and lime

Once you’re done making these coconut pancakes do have a go at these easy peasy banana ones.

Serves 4
Prep 10 mins
Cook 30 mins
Total 40 mins

Ingredients

400g rhubarb, trimmed and cut into 4cm lengths
130g golden caster sugar
1 unwaxed lime, zest and juice
225g self-raising flour
1/2 tsp baking powder
1/4 tsp fine sea salt
20g coconut oil, melted, plus 2 tsp for frying
1 large egg, beaten
250ml coconut drink
60g coconut milk powder
coconut milk yogurt alternative, to serve

Method

Preheat the oven to 200C / gas mark 6 / 180C (fan). In a small roasting dish, toss the rhubarb with 60g sugar, most of the lime zest (reserving a little to serve) and all of the lime juice, then arrange in a single layer. Cover with foil and roast for 15-20 minutes until tender but still holding its shape.

Meanwhile, sift the flour and baking powder into a bowl. Stir in the salt, the remaining 70g sugar. Make a well in the centre and add the melted coconut oil and egg. 

In a jug, mix the coconut drink and coconut powder together (don’t worry if there are a few lumps here and there). Use a whisk to mix from the centre outwards, gradually adding the coconut mixture until you have a thick, spoonable batter.

Heat 1/2 tsp coconut oil in a large frying pan and swirl the pan so it covers the surface. Working in batches of 3, add mounds of batter to the pan (2 tbsp each) to form pancakes. 

Cook over a medium heat for 2-3 minutes, then flip and cook for a further minute. Repeat with the remaining batter. Divide between warm plates and top with the rhubarb and a dollop of coconut yogurt alternative. Sprinkle over the reserved lime zest and serve straight away. Enjoy!

Pecan cinnamon sweet potato muffins

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If you love the orange stuff as much as me then you’ll definitely be interested in making these healthy breakfast muffins using sweet potatoes.

The original recipe which I’ve slightly adapted comes from The Sweet Potato Cookbook by Heather Thomas which I highly recommend you buy.

I still can’t get my head around baking with sweet potato and yet it works beautifully well! This recipe, most importantly creates soft and light muffins delicately spiced with ground cinnamon and ginger.

Sweet potatoes create a lighter and healthier breakfast muffin that’s better for you just by using a tropical root vegetable…

As well as this, these healthy breakfast muffins are made using wholemeal spelt flour, an ancient nutritious grain packed with vitamins and minerals.

In a nutshell, they are perfect first thing with some Greek yogurt, sliced bananas, a drizzle of honey or maple syrup. Give them a go!

And if sweet potatoes really aren’t your thing why not try these sweetcorn fritters as a healthy alternative. Enjoy!

Makes 12
Prep 15 mins
Cook 35 mins
Total 50 mins

Ingredients

250g sweet potatoes, mashed
200g soft brown sugar
2 medium eggs, beaten
120ml sunflower oil
85g buttermilk
1 tsp vanilla extract
200g wholemeal spelt flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp sea salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg 
1/4 tsp ground ginger
85g pecans, chopped and a few left whole to top the muffins

Method

Preheat the oven to 190C / gas mark 5 / 375F and fill a 12-muffin tin with paper cases.

Prick the sweet potatoes with a fork and cook in the microwave for a few minutes until the flesh is soft and tender. Scoop out the potato and mash until smooth, set aside to cool in a bowl.

In a medium sized bowl,beat sugar, eggs, oil, buttermilk and vanilla into the sweet potato mash.

Mix together the flour, baking powder, bicarb of soda, salt and ground spices. Gently fold into the sweet potato mixture, then stir in the nuts.

Spoon the mixture into the paper cases and bake in the oven for 20 mins until golden and firm (check by inserting a skewer and if it comes out clean it’s ready). 

Leave to cool in the tin for 10 minutes and then transfer to a wire rack. Store in an airtight container and eat within a couple of days.

Ottolenghi’s easy sweet apple dumplings

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Ottolenghi’s fried apple dumplings with coconut caramel are an absolute treat. I discovered the recipe in his weekly Guardian column and thought I would give it a go.

It calls for tinned apples which I’ve never used to to cook before but will definitely be getting creative with from now on.

I like the tropical spin on Ottolenghi’s dumplings. They are like little crispy coconut laced apple pies. The apple is cooked and infused with dark brown sugar, rum, vanilla, lime leaf and a little flaked sea salt and then fried in coconut oil – so good! You can see how I make them here on my Instagram highlights.

If you want a change from vegetable or chicken gyoza then this is a great way to go. Don’t forget to make that gorgeous coconut caramel to dip those dumplings in. 

Makes 20
Prep 10 mins
Cook 35 mins
Total 45 mins

Ingredients

1x 385g tin sliced apples, drained (reserve the liquid) and roughly chopped into 1cm pieces
1/2 tsp ground cinnamon
1 fresh or dry makrut lime leaf, finely chopped
1 tsp vanilla extract
45g dark muscovado sugar
2 tbsp dark rum 
Flaked salt
20 gyoza wrappers (defrosted, if frozen)
150ml coconut oil

Method

Put the apples and their reserved juices in a small saute pan with the cinnamon, lime leaf, vanilla, sugar, rum and half a teaspoon of flaked salt, then set it over a medium heat and cook for 15 minutes, until the liquid evaporates. Set aside to cool.

Meanwhile, put the coconut milk, sugar, lime leaf and a pinch of salt in a medium saucepan on a medium-high heat, and cook, stirring often, for about 15 minutes, until you have a smooth, dark brown caramel the consistency of single cream.

Keeping the gyoza wrappers under a damp cloth and working with them one at a time, moisten the edge of a gyoza wrapper with a little water and put a tablespoon of the cooled filling in the middle. Fold into a half-moon and firmly press the edges together. Repeat with the remaining wrappers and filing.

Heat the coconut oil in a large frying pan on a medium heat, then fry the dumplings for a minute or two on each side, spooning the hot oil over them to ensure they colour evenly. When the dumplings are crisp and golden brown all over, drain on a plate lined with kitchen towel. Serve hot, sprinkled with flaked salt and with the warmed caramel alongside.