Aubergine and chocolate cake with coconut and lime icing

A cake created by Bee Berrie, from a book I picked up in the library helped with a glut of aubergines I had. I have not used Bees method entirely.The cake crumb is soft and there is really no taste of aubergine. I teamed it with coconut and lime icing made in the heritage style with a roux base.

Ingredients

Cake

250g Aubergine

3 eggs

300 g chocolate

180g caster or soft brown sugar

30g coco powder

80g self raising flour

40g ground almonds

Heritage Icing

35g Plain Flour

200g white caster sugar

200g cream coconut

50 g water

Juice of 2/3 limes

200g unsalted butter

Method

Step One

Pre heat the oven to 180 c gas Mark 4.

Step Two

Put the aubergine in the microwave for 8 minutes, scoop the pulp into a bowl and add the roughly chopped chocolate and mix until melts, then put in a blender with the eggs and pulp.

Step Three

Put the sugar, coco, flour and ground almonds into a food mixture and add the aubergine mixture and whip up. Add some milk if it is a little dry.

Step Four

Pour into a prepared cake tin and put into the oven for 30/4 minutes until a cake tested comes out with a few crumbs on it.

Step Five

Turn out onto a cooling rack and leave to cool before icing.

Step Six

(While the cake is cooling) For the heritage icing make a roux sauce: whisk the sugar, flour and coconut cream in a saucepan and warm on a low to medium heat until thickened. Take off the heat, squeeze in the lime juice and leave to completely cool.

When cool put in the food mixer with soft butter and green colouring and whisk until fluffy.

When the cake is cooled ice and sprinkle with what ever decorations you like!