Exotic almond and coconut tart 'Candi Dasa'

Ingredients for 1 servings:

• 50 g raisins
• 5 tbsp orange liqueur, 40%
• 220 g wheat flour type 405
• 60 g coconut flour
• 1 pinch of anise powder, optional
• 1 pinch(s) cinnamon powder
• 1 pinch(s) cardamom powder
• 1 tsp, heaped turmeric powder
• 140 g margarine
• 1 pinch(s) of salt, if desired
• 1 tsp vanilla extract
• 120 g sugar
• 3 eggs, size M
• 15 g baking powder
• 80 g almond(s), peeled
• 80 g desiccated coconut, fine, fresh
• 50 g candied orange peel, finely diced
• n. B. Icing sugar for garnishing
• e.g. cherry(s) (maraschino cherries) for garnishing
• n. B. Almond(s), whole, for garnishing
• 3 tbsp margarine for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Recipe from Bali, Indonesia, original title: Kue Tart dengan kenari dan kacang ‘Candi Dasa’

You will also need 12 100 ml aluminum molds or a muffin tin. All ingredients must be at room temperature. Soak the raisins in the orange liqueur. Grease the aluminum molds or muffin tin with margarine. Mix the wheat flour, coconut flour, and spices thoroughly. Melt the margarine in a double boiler. If the margarine doesn’t taste salty, add a pinch of salt. Beat the melted margarine, vanilla extract, and sugar with the whisk of an electric mixer for about 10 minutes until light yellow and creamy. The sugar should be mostly dissolved. While the mixer is running, add the eggs to the batter, one at a time, stirring for about one minute each to ensure all the ingredients are well combined. Replace the whisk with a mixer. Preheat the oven to 170 degrees Celsius (350 degrees Fahrenheit). Add the flour mixture to the batter, tablespoon at a time. Stir only until the mixture is smooth. Then add the remaining batter ingredients and mix thoroughly. Mix all over by hand once more. Pour the batter into the tins, filling them only 2/3 full, and bake in a preheated oven at medium heat for about 30 minutes. Remove the tarts and let them cool slightly. Then remove them from the tins while still warm, garnish, and serve warm.