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Coconut-hazelnut wreath

updated

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Ingredients for 1 servings:

  • 150 g flour
  • 60 g desiccated coconut
  • 40 g hazelnuts, ground
  • 100 g sugar
  • 125 ml oil
  • 4 egg yolks
  • 4 egg whites
  • ½ pack of baking powder
  • 70 ml cherry juice (lemonade)
  • powdered sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Beat egg whites until stiff. Beat egg yolks with sugar until creamy, stir in the oil, then mix in the flour mixed with baking powder, coconut flakes, nuts, and juice. Pour the batter into a greased, coconut-sprinkled ring tin and bake in a preheated oven at 160°C (320°F) for 30-35 minutes. Once cooled, dust generously with icing sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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