How To Make Tobago Sugar Cake

August 7, 2020

 

Makes 30

 

*Note: You can half the recipe for a smaller amount of cakes but still add 1 bay leaf, 1 cinnamon stick and add 1 tsp almond essence.*

 

Ingredients:

 

4 cups coconut

4 cups sugar

1 cup water

1/2 tsp cream of tartar

1 bay leaf

1 cinnamon stick

1 1/2 tsp almond essence

Few drops of food coloring (optional)

 

Method:

 

  1. Line 2 baking trays with parchment paper and set aside but keep close by.

  2. Place all ingredients into an iron pot.

  3. Using a wooden spoon and stirring constantly, bring mixture to a boil on medium heat.

  4. Keep stirring until the mixture thickens and dries up a bit (about 10 - 15 mins).

  5. Fool proof way to test for doneness* when sugar starts crystallizing on the sides of the pot (it becomes white and grainy), use 2 metal spoons to rub the mixture between them to check for that same grainy consistency.

  6. If it still seems wet and hasn't begun to crystallize, keep stirring with the wooden spoon until the mixture dries up some more.

  7. If it has started crystallizing, move quickly to the next step as it will begin setting.

  8. Quickly turn off the heat and begin scooping bits of the mixture on to the two baking trays lined with parchment paper.

  9. Leave to cool completely before enjoying!

 

Share on Facebook
Share on Twitter
Please reload

RECENT POSTS

Please reload

Foodie Nation Instagram @foodienationtt ig
  • Instagram Social Icon
  • Pinterest Social Icon
  • Twitter Social Icon
  • YouTube Social  Icon
  • Facebook Social Icon

©2020 FOODIE NATION LIMITED TRINIDAD & TOBAGO