Castella Cake Recipe
(available dinner only) coconut sorbet, oven roasted pineapple, basil seeds
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Ingredients
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Castella Cake
Coconut Sorbet
Oven Roasted Pineapple
Basil Seeds
Method
Castella Cake
- 1
Prepare the Batter
Preheat the oven to 320°F (160°C). In a mixing bowl, whisk together the eggs and sugar until pale and frothy. Gradually add honey, milk, and vanilla extract. Mix well.
- 2
Combine Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture until just combined.
- 3
Bake the Cake
Pour the batter into a greased loaf pan. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let it cool completely before slicing.
Coconut Sorbet
- 4
Make the Sorbet Mixture
In a mixing bowl, combine coconut milk, sugar, lime juice, and a pinch of salt. Stir until the sugar is dissolved.
- 5
Freeze the Sorbet
Pour the mixture into an ice cream maker and churn according to manufacturer instructions. If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze for about 4-5 hours, stirring every 30 minutes until it reaches a sorbet consistency.
Oven Roasted Pineapple
- 6
Prepare the Pineapple
Preheat your oven to 400°F (200°C). Cut the pineapple into rings or chunks, removing the skin and core.
- 7
Roast the Pineapple
In a baking dish, toss the pineapple with brown sugar, cinnamon, and melted butter. Roast in the oven for 25-30 minutes, until caramelized and tender.
Basil Seeds
- 8
Prepare Basil Seeds
Soak the basil seeds in water for about 30 minutes until they swell and become gelatinous. Drain excess water before using.
