Hi, foodies in the Hive!

I hope you're all doing great today 😁 ❤️

Do you like to carry out little experiments in your kitchen? Well, I do. And I also eat them 😂 I've been experimenting with coconut flour I make from the bagasse that's left when I make milk. It's a little dry and tricky ingredient, but Gosh, it's absolutely tasty. There's one simple recipe that turned out really well: I used some more flour I had made like you can see here in my post for Nutty Coconut Bread

It's a very aromatic cake, with a soft and compact texture. I made the pear sauce with cane honey and added it after the cake was baked along with cane sugar and ground cinnamon, after which I put the cake back in the oven to caramelize the surface a little.; the sauce slightly moistened the cake, increasing its flavor and sweetness. I was really satisfied with the outcome.

INGREDIENTS

For the cake:

1 cup coconut bagasse flour
1 cup oats
1 cup self-rising wheat flour
3/4 cups cane sugar
1/2 cups egg (I used 3 eggs, M)
1/4 cup coconut oil
1/4 cup creamy coconut milk (I used homemade)
1/2 teaspoon nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt

For the topping:

1 ripe pear
1/2 cup cane honey
3 tablespoons freshly squeezed lemon juice
pinch of salt
1 tablespoon cane sugar & 1/2 teaspoon ground cinnamon to sprinkle

THE PROCESS

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THE CAKE

First of all, I hand whisked the sugar and eggs.

Then I added the coconut oil and mixed well. I had to melt it because I keep it in the fridge.

Once I had measured the amount of homemade coconut bagasse flour, I measured the same for the wheat flour and oat flakes.

One cup of each one.

All the three went into the blender glass to be processed.

It only took a minute.

The oats became flour, and the coconut bagasse flour turned into a finer flour. All in all, a nice texture ❤️

I poured all the flour mix in the mixing bowl

Then I added the nutmeg, cinnamon, and salt. Also, the (homemade & creamy) coconut milk and vanilla essence.

I poured the batter in my small pyrex, the one I use for brownies (8"x8"x5").

At first, I thought the batter might be too thick, but it turned out right; in fact, the crumble was incredibly moist.

As you can see, it was a little cake but enough for 9 portions.

It went into my little electric oven and baked for 40 minutes at 300° F.

Once it was baking, I was ready to prepare the toppings. Quite simple indeed.

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THE TOPPING

I peeled and chopped one ripe pear I had forgotten in my fridge.

I rubbed the little chunks with freshly squeezed lemon juice and transferred them to a bowl.

Then I poured the cane honey in the bowl where they soaked for 5 minutes before I let them simmer over low fire for 2 minutes.

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BACK INTO THE OVEN 🔥

I pierced the cake all the way through to allow some the sauce into the crumble.

Once I had covered all the surface, I mixed some cane sugar and ground cinnamon and sprinkled it all over. As the batter didn't have much sugar, this would give the cake extra sweetness and a nice aroma.