Serves: 10

Prep Time: 25 M | Cook Time: 40 M | Inactive Time: 1 H | Total Time: 2 H & 5 M

This is a recipe from Burren Wild Baker, an Irish cookbook featuring creations by Kasha Connolly, pastry chef and head chocolatier at Hazel Mountain Chocolate.

INGREDIENTS

Cake

• 1/4 lemon (juice only)

• 50 ml coconut cream

• 50 ml sunflower oil

• 6 eggs

• pinch of salt

• 2 drops of vanilla extract

• 150 g caster sugar

• 100 g rice flour

• 50 g potato flour

• 40 g cacao powder

• 1 tsp baking powder

Halva Cream

• 200 g soft butter

• 200 g honey halva

INSTRUCTIONS

To Prepare Cake

1. Preheat the oven to 180 degrees C.

2. Add lemon juice into cream and stir in well with a fork. Add oil and stir in well.

3. Place eggs, salt, vanilla extract and sugar in a mixing bowl and whip for about 6-8 minutes until it triples in size.

4. Sieve cacao powder, baking powder, rice and potato flours together.

5. Reduce the speed of the mixer to medium-slow and add flour in 3 parts alternating with oil mixture. Mix well. Turn the mixer off and scrape the bottom of the bowl to make sure all the mixture is well combined.

6. Pour into 24 cm baking tin lined with parchment paper. Bake for about 30-40 minutes. Leave to cool completely.

To Prepare Halva Cream

1. Chop butter into 4 parts and soften (not melted) in microwave for about 20-50 seconds. Do not let it melt, just soften. Whip until it’s white in color.

2. Add halva in 2 parts (crumble it in your hands) and keep mixing until it’s well combined.

To Assemble

1. Cut the cake in half and spread a layer of halva cream. Pipe the edges so it looks nice and replace the top layer.

2. Cut into 10 slices and decorate with red currants, if desired. The cake might need to be put in the fridge for 10 minutes if the halva cream is too warm.

NUTRITION FACTS