Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Maple Angel Food Cake with Ginger, Lime, Coconut, and Fruit
2018-07-17
https://www.metro.ca/userfiles/image/recipes/gateau-anges-erable-gingembre-lime-coco-fruits-1010865.jpg
PT20M
PT35M
PT3H55M
Cake batter:In a bowl, combine the flour, baking soda, and salt. Set aside.In a clean and dry bowl, use a hand-held mixer or electric mixer to whip the egg whites until they form peaks.In a third bowl, use the mixer to combine the rest of the batter ingredients until you get a smooth, even texture.Gently fold a quarter of the egg whites into the maple syrup mixture.Gradually add this mixture into the rest of the egg whites and gently mix to keep the mixture fluffy.Gradually pour the dry ingredients into the batter.Pour into a round greased springform mould covered in parchment paper.Cook in the oven on the middle rack at 350°F for 30 to 40 minutes.Let cool, then remove the mould.Icing:While the cake is baking, whip all the ingredients for the icing and refrigerate for at least three hours, or until you get a firm texture.Topping:Spread the icing on the cake, then add the fruit, coconut flakes, lime zest, and a drizzle of maple syrup with crystallized ginger.Storage: You can keep the cake and toppings in the fridge for up to five days.
8
0
0
0
0
cake:
1 1/2 cup (375 mL) whole grain flour
1 tsp. (5 mL) baking soda
1 pinch of salt
8 egg white
1 cup (250 mL) maple syrup
1/2 cup (125 mL) coconut cream
juice and zest of a lime
1 tsp. (5 mL) vanilla extract
1 tsp. (5 mL) ground ginger
Icing:
1/2 cup (125 mL) coconut cream
1/2 cup (125 mL) Greek yogurt
1/4 cup (60 mL) maple syrup with crystallized ginger
topping:
fresh strawberries and blueberries
coconut flakes
zest of a lime
1 drizzle of maple syrup with crystallized ginger
Maple Angel Food Cake with Ginger, Lime, Coconut, and Fruit
8
servings
0:20
Preparation
0:35
COOKING
3:55
TOTAL TIME
Ingredients
-
cake:
-
1 1/2 cup
(375 mL)whole grain flour
-
1 tsp.
(5 mL)baking soda
-
1
pinch of salt
-
8
egg white
-
1 cup
(250 mL)maple syrup
-
1/2 cup
(125 mL)coconut cream
-
juice and zest of a lime
-
1 tsp.
(5 mL)vanilla extract
-
1 tsp.
(5 mL)ground ginger
-
Icing:
-
1/2 cup
(125 mL)coconut cream
-
1/2 cup
(125 mL)Greek yogurt
-
1/4 cup
(60 mL)maple syrup with crystallized ginger
-
topping:
-
fresh strawberries and blueberries
-
coconut flakes
-
zest of a lime
-
1
drizzle of maple syrup with crystallized ginger
Preparation
Cake batter:
In a bowl, combine the flour, baking soda, and salt. Set aside.
In a clean and dry bowl, use a hand-held mixer or electric mixer to whip the egg whites until they form peaks.
In a third bowl, use the mixer to combine the rest of the batter ingredients until you get a smooth, even texture.
Gently fold a quarter of the egg whites into the maple syrup mixture.
Gradually add this mixture into the rest of the egg whites and gently mix to keep the mixture fluffy.
Gradually pour the dry ingredients into the batter.
Pour into a round greased springform mould covered in parchment paper.
Cook in the oven on the middle rack at 350°F for 30 to 40 minutes.
Let cool, then remove the mould.
Icing:
While the cake is baking, whip all the ingredients for the icing and refrigerate for at least three hours, or until you get a firm texture.
Topping:
Spread the icing on the cake, then add the fruit, coconut flakes, lime zest, and a drizzle of maple syrup with crystallized ginger.
Storage: You can keep the cake and toppings in the fridge for up to five days.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
