התמונה להמחשה בלבדCoconut Flour Strawberry Poundcake
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In coconut flour strawberry poundcake, coconut flour, salt and baking soda are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 20 min
- Servings
- 10
- Difficulty
- Medium
Instructions
- 1Heat the oven to 160°C and line a loaf pan with baking parchment before you begin.
- 2In a large bowl, mix together coconut flour, salt, and baking soda until well combined.
- 3Add maple syrup, ghee, coconut oil, eggs, and vanilla extract; mix until smooth with no dry spots.
- 4Pour the batter into the prepared loaf pan.
Recommended Equipment & Products
- Loaf pan
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Chef tips
Have the oven fully heated before the dish goes in, then rely on the stated texture and colour cues as well as the timer. Leave it to cool for the directed time before slicing, filling or decorating.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In coconut flour strawberry poundcake, coconut flour, salt and baking soda are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.