Genoise with Raspberries and Cream
Lime and Poppy Seed Syrup Cake
Pineapple Coconut Cakes with Pineapple Syrup
Members can choose any of these cakes to bake, and my choice is Pineapple Coconut Cakes.
In the recipe, the author has used eight small fluted petit-Brioche pans. I do not have any Brioche pans so I've used two small round pans instead, size 5-1/2". I bought those cute little pans from Ikea a couple of months ago and have not used them before. Now is the good time to put those pans to use.
Some changes I've made with the recipe :
- reduce the sugar to 1/3 cup (original was 3/4 cup)
- added 1 tbsp dark rum to the batter
- adjustment to the baking time ; bake at 170C for 40 minutes
- omitted the pineapple syrup
This cake was brushed with pineapple syrup, but I have omitted it. I was afraid that it might be too sweet.
A slice or two makes a wonderful tea-time treat.
Overall review : Very nice cake. Moist and buttery with soft crumbs. I was glad that I have reduced the sugar, as with the reduction in sugar, the sweetness was just right for us. Not too sweet but with a touch of sweetness. The only thing that I would change is to add more chopped pineapple to the batter. Lovely cake to snack on with a mug of warm green tea.