Ring Mold With Exotic Fruits
|Butter||3 1⁄2 Ounce|
|Liquid honey||1⁄4 Cup (4 tbs)|
|Cane sugar syrup||1⁄4 Cup (4 tbs)|
|Milk||2⁄3 Cup (10.67 tbs)|
|Vanilla extract||1 Teaspoon (Vanilla Essence)|
|Dark brown sugar||1 Ounce (Soft)|
|Self rising flour||7 Ounce (Self Raising Flour)|
|Flour||1 Cup (16 tbs)|
|Butter||1 Teaspoon (For Greasing)|
|Apricot preserve||1⁄2 Cup (8 tbs)|
|Lime juice||3 Tablespoon|
|Raspberry liqueur||2 Tablespoon|
|Superfine sugar||2 Tablespoon (Caster Sugar)|
To make the dough, melt the butter and the honey in a bowl for 2 minutes on HIGH.
Add the cane sugar syrup and milk and stir well.
Add the egg, whisking vigorously, then the vanilla extract (essence) and brown sugar, still whisking.
Sift the flour into a second bowl.
Pour in the mixture in a thin stream, beating constantly until the dough is smooth and runny.
Grease the base and sides of a 10 inch (25 cm) pyrex ring mold (mould).
Pour in the dough.
Microwave, uncovered, on HIGH for 7 minutes, until the cake begins to shrink from the sides of the container.
Leave to stand for 10 minutes.
Turn out on to a wire rack to cool.
Put the cake on a platter.
Puree the apricot preserve and put in a bowl.
Melt for 1 minute on HIGH.
Leave to cool, then use to brush the top and sides of the cake.
Rinse the raspberries under plenty of cold running water.
Pat dry on kitchen paper.
Put 12 raspberries on top of the cake at regular intervals.
Peel the mango and chop the flesh.
Cut the paw-paw (papaya) in half, remove the pits (seeds) and peel and chop the flesh.
Cut the passionfruit in half and scoop out the pulp with a small spoon.
Add to the mango and paw-paw (papaya).
Pour over the lime juice, cointreau and raspberry liqueur, sprinkle with sugar, stir carefully and refrigerate.