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
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.
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.
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
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.
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
Prepare the Pineapple
Preheat your oven to 400°F (200°C). Cut the pineapple into rings or chunks, removing the skin and core.
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
Prepare Basil Seeds
Soak the basil seeds in water for about 30 minutes until they swell and become gelatinous. Drain excess water before using.