Toasted Sponge Cake with Warm Apricots & Matcha Coconut Cream
4 slices of sponge cake
100 ml coconut cream
1 tsp honey
1/4 tsp matcha powder
pinch of vanilla powder
4 fresh apricots
1/3 cup coconut flakes
1 tbsp runny honey
pinch of salt
Scoop out the creamy top layer from a can of coconut milk (you can place the can in the fridge beforehand to help separate). Measure 100 ml and place in a bowl with honey, matcha and vanilla. Whisk together, then place in the fridge.
Cut the apricots in quarters. Discard the stones. In a frying pan, heat a little bit of butter, then place the apricot slices on one side of the pan and spread out the coconut flakes on the other. Cook on medium heat while stirring the coconut flakes often. Flip the apricot slices so it browns on both sides. When the flakes and the apricots are starting to look golden, drizzle with honey and sea salt. Let cook for another minute or until golden. The coconut burns easily so if you need to you can remove it from the pan beforehand. Just make sure it gets some honey and salt first.
Cut 4 slices of sponge cake, about 2 cm (2/3 inch) thick. It’s lovely to use a sponge cake with lemon zest in it, but a regular one works too. Place in a toaster and toast for a few minutes until slightly browned.
Serve the still warm slices topped with a dollop of matcha coconut cream, a few apricot pieces and sprinkle of caramelized coconut flakes