Soft golden sponges flecked with toasted coconut, permeating their flavour throughout to mingle with vanilla and give a gentle bite; a compote of fresh cherries spooned atop a smooth whipped white chocolate ganache; a silky coating of crème fraîche Swiss meringue buttercream.
It feels like summer is fading very quickly here in Sweden, though it doesn’t seem as though it ever fully arrived. Despite a lack of sun, I have still been revelling in all of the beautiful fruits that the season brings. Each time I’ve seen a punnet of plump, oxblood-red cherries I’ve found them impossible to resist, and so many of my bakes as of late have featured these delicious little stone fruits. I apologise for the monotony… but not really–when in season, I feel fruits should be used in abundance and celebrated while they can be.
Coconut isn’t an ingredient that I use with great regularity, though each time I do use it I question why I utilise it so sparingly. Coconut and white chocolate are a dreamy combination–I find that toasted coconut’s rich, nutty aroma and taste blends with that of white chocolate to compliment and balance its sweetness beautifully. The cherries in the compote retain some of their fresh bite in a way that their texture almost reminds me of the little rosy-red cherries that would sit atop the bakewell tarts I would eat as a child; it is the perfect addition to the duo of coconut and white chocolate to make a harmonious trio.
In buttercream, I love to add in an element that helps to balance the richness and sweetness, with my two go-to’s being olive oil and crème fraîche. Not only do these additions balance the sweetness, but their silky nature lends itself to produce the most beautifully smooth buttercream.
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