Nirjala Ekadashi
Ekadashi Recipe Coconut Cack
Ingredients
150 g / 1¼ cups milk powder
150 g / 1¼ cups potato flour
200 g / 1 cup caster sugar
1 tsp bicarbonate of soda
50 g / ½ cup grated coconut
100 g / 1 cup chopped, roasted hazelnuts
50 g / ¼ cup butter
2 mashed bananas
100 ml / ½ cup yoghurt
the rind of 1 lemon and 1 orange, finely grated
Method
Grease and flour two 18cm (7”) round baking tins.
Switch the oven on to 170°C / 330°F / Gas Mark 3.
In a bowl, sift together the milk powder, potato flour, sugar and bicarbonate.
Melt the butter and toast the coconut in it, until golden brown.
In another bowl, mash the bananas, and mix in the yoghurt, rind and toasted coconut.
Add the dry ingredients and nuts and beat with a wooden spoon.
Spoon the mixture into the prepared tins and bake for about 20.
Test with a skewer or toothpick: the middle of the cakes should be dry.
If it isn’t, leave them in the oven for another 5 minutes.
Remove from the oven and cool for 10 minutes.
Turn out onto a wire cooling rack.
When cold, fill with strawberry jam.