Orange and Coconut Macaroon Tart

If anyone else can figure out a better than orange and coconut, please shoot me a line, but I'm pretty sure this combo is hard to beat!

And omg, when I first took a bite of this cake (in the middle of taking photos- I just couldn't wait), I just sat there for a moment and was gobsmacked- THIS IS HONESTLY SO SO GOOD! The super light, delicate cake, with the chewy, coconut-y macaroon, and the orange syrup making the whole tart melt in your mouth as you take a bite is just a piece of heaven, if you ask me. I don't even know how a tart/cake can be this good, but news flash- this one is.

Recipe- Makes 1 tart

Ingredients

Cake batter

125g unsalted butter, soft

125g caster sugar

zest of 1 orange

1 egg and 1 yolk

2 tsp vanilla extract

2 tbs greek yoghurt

100ml milk

juice of 1/2 orange

170g self raising flour

30g plain flour

icing sugar, to dust

Coconut macaroon

1 egg white

55g caster sugar

1 tsp vanilla extract

1 tbs plain flour

70g coconut

Orange syrup

juice of 1/2 orange

3 tbs caster sugar

Preheat oven to 180°C, and grease a 24cm loose bottomed fluted tart tin (but you can bake this in any tin if you would like).

For the cake batter, cream the butter and sugar together either in a stand mixer or with elbow grease, until light, pale and fluffy. Add the orange zest and vanilla extract, and beat till combined. Add the whole egg and egg yolk, and beat for 1-2 minutes or until all emulsified and it's become a bit lighter in colour.

In a separate bowl, whisk together the yoghurt, milk and orange juice. Alternating between the milk mixture and the two flours, add wet and dry ingredients to the butter mixture, lightly stirring until all combined.

For the coconut macaroons, whisk the egg white until soft peaks form. Gradually add the sugar in intervals, beating in between, until the sugar is all dissolved and the mixture is fluffy and thick. Add the flour and coconut, and stir to combine.

Transfer the cake batter into the prepared tart tin, spreading to the edges. Transfer the coconut macaroon mixture into a piping bag with a largish plain circle tip. Pipe a spiral of macaroon mixture on top of the cake. It will be pretty stiff to pipe, so if all goes bad, just use a spoon and blob some of the mixture in a vague spiral shape.

Bake for 30-35 minutes, or until lightly golden brown and springs back when touched. Meanwhile, combine the orange juice and sugar in a bowl, then microwave for 30 seconds until the sugar dissolves.

When the tart has come straight out of the oven, spoon over the syrup, then leave to cool for 20 minutes in the tin, then transfer to a wire rack.

Dust with icing sugar then serve.

DIFFICULTY	INGREDIENTS	PREP TIME	COOK TIME
Difficult-ish	14	35 minutes	30-35 minutes