Article By Samuel Malik
Dec 14, 2021
Mud Cake (8 pcs)
- 200 ml cane sugar
- 200 ml icing sugar (powdered cane sugar)
- 1 tsp baking powder
- 200 ml rice flour
- 100 ml almond flour
- 50 ml tapioca flour
- 2 tbsp cocoa powder
- A pinch of salt
- 150 ml Sproud
- 75 ml vegetable oil
STEP BY STEP
1. Heat the oven to 200C.
2. Mix all dry ingredients togheter. Stir in the oil and add the Sproud at the end.
3. Fill a spring-form cake tin (22cm in diameter) and bake the cake in the middle of the oven for about 30 minutes. Allow to cool completely.
Glaze
- 100g icing sugar
- 15g cocoa powder
- 30g Sproud
- A pinch of salt
- A pinch of instant coffee
STEP BY STEP
1. Combine the icing sugar and cocoa powder. Add Sproud and whisk to a smooth texture. Add salt and press the instant coffee through a fine meshed sieve.
2. Pour the glaze over the cooled cake and let the icing set in the fridge.
Topping
- 20g coconut flakes
STEP BY STEP
1. Toast the coconut flakes in a dry pan over high heat. Stir constantly until the coconut flakes are evenly toasted.
2. Sprinkle over the cake. Leave the cake in the fridge for at least 2 hours before serving.
