Isa’s Bounty Cake

Isa's Bounty Cake



yield : 8
200 g selfraising flour
100 g semolina, fine
50 g ground almonds
200 g sugar
1 tbsp arrowroot powder
2 tbsp custard powder
1 pinch(es) salt
350 ml milk
4 tbsp vegetable oil or melted butter
2 tbsp rum
60 g melted chocolate, 50%
200 ml double cream
200 ml milk
100 g coconut flakes
6 tsp semolina
60 g sugar
2 tsp rum, 80%
70 g white and/or dark chocolate
50 ml double cream

Directions for Isa’s Bounty Cake

Preparation time: ca. 30 min Resting time: ca. 2 hrs / Grade of difficulty: medium / Calories per portion: n/a

Preheat oven to 220°C (upper/lower heat).For the dough sift all dry ingredients into a glass bowl and mix together with a spoon. Then add milk, oil and rum and whisk with an electric hand mixer until well combinded. At last add melted chocolate to the dough and quickly give it another stir (do not mix for too long as the dough might not rise properly). Bake for about 45-55 minutes, depending on your oven.

For the bounty topping bring double cream and milk with semolina to the boil, turn down heat and let it simmer for a few minutes. Then add sugar, coconut flakes and rum and let it cool down. (Add more sugar or rum to your taste)

Once the chocolate cake is cooled place a cake ring around it and pour in the coconut topping (it will set quickly in the fridge). Slowly melt the chocolate in double cream and spread onto the cake topping.