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Laurencooks
Citrus turban
Turban of coconut, lemon, coconut milk and fruit.
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Ingredients
- 3 lime cleaned up
- 312 g mandarin slices in light syrup
- 75 g unsalted butter or margarine
- 300 g white caster sugar
- 6 medium sized egg
- 400 g self raising flour
- 110 g grated coconut
- 300 ml coconut milk creamy
- El oil to grease
- El baking flour to pollinate
- 1 medium oranges cleaned up
- 500 ml tap water
- 500 g granulated sugar
- 200 g powdered sugar
Kitchen Stuff
Directions
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Preheat the oven to 180 ° C.
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Grate the green skin of the limes and press 1 fruit.
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Let the mandarin drain and collect the syrup. Beat the butter, caster sugar and the lime zest lightly with a mixer.
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Add eggs one at a time. Only add another egg if the previous one has been beaten by the batter.
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Sift the flour above the batter and fold it lightly along with the coconut, coconut milk and mandarin slices.
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Grease the spring form and dust with flour. Spoon in the spring form and bake the cake in the middle of the oven in approx. 40 min. Until done.
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Prick with the skewer in the cake. If this comes out clean, the cake is done.
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Remove from the oven and let cool for 15 minutes. Turn the turban on a plate and allow to cool completely in 2 hours.
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Meanwhile, bring a pot of water to the boil. Cut the lime and orange into slices of 3 mm thick.
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Boil the citrus slices for 1 minute in the water (blanch), remove from the pan with a slotted spoon and let cool in a bowl with ice water.
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Spoon the citrus slices in a colander and drain. Work carefully so that the slices do not break.
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In the meantime, heat the water with the sugar in a pan. Stir until all the sugar has dissolved.
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Carefully add the citrus slices and simmer for 45 minutes against the boil. The water must not boil or discolour.
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Take the citrus fruit with a fork from the pan, keep 1 t of sugar water behind, and let them drain on a rack for 15 min.
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Preheat the oven to 120 ° C.
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Place the citrus slices on a baking sheet covered with parchment paper and leave to dry in the middle of the oven for about 45 minutes (until they just do not turn brown).
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Split the egg. Stir in the egg white with 2 tsp lime juice, the retained sugar water and some salt.
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Add the icing sugar in portions and stirring. The glaze must be thick but liquid.
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Pour the glaze over the turban so that it partly covers the turban. Decorate with the candied citrus fruit.
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Nutrition
615Calories
Sodium14% DV330mg
Fat34% DV22g
Protein18% DV9g
Carbs31% DV94g
Fiber16% DV4g
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