Activity 11

Read and discuss the following texts.
Text 1

    Do you like cakes? But you only consume low-fat ones. Well then, let me tell you how to make 12 squares of low-fat coconut tart. It will take 30 minutes for preparation and 30 minutes for cooking, There are two ways to measure the ingredients, either using a scale or cup.

    Now, let's make it First ofall, prepare the ingredients. We need two hundred and twenty-five grams or one and a half cups of plain or all purpose flour, a half teaspoon of baking powder, two tablespoons of light brown sugar, fifty milliliters or a quarter cup of sunflower oil, two hundred grams or two-fourth of raspberry jam or jelly, two large white eggs, one hundred grams or a half cup of caster or superfine sugar,two hundred and fifty grams or one and a quarter cups of sweetened, shredded coconut, and icing or confectioners’ sugar for dusting.

    Here are the steps to make the tart First, preheat the oven to two hundred degrees Celsius. In the meantime, stir the flour, baking powder, and brown sugar together in a bowl Then, whisk the oil with four tablespoons of cold water until emubified and drizzk it over the flour. After that, bring the mixture together into a pliable dough, adding a litte more water if necessary. Next, roll out the pastry on a floured surface and use it to line a greased Swiss roll in. Then, spread the jam on top.

    Meanwhile, whisk the egg whites to stiff peaks in a very clean bowl, then fold in the caster sugar and coconut. After that, spoon the mixture into a piping bag fitted with a large star nozale and pipe it over the surface in an even layer. Then, bake the tart for thirty minutes or until the pastry is cooked underneath and the coconut topping is goklen brown. Leave to cool completely, then cut it into twelve squares and dust with icing sugar.

    Please enjoy the tart!

Adopted from: Nn, Cooks Kitchen Low Fat over 100 Recipes, Sywell, Igloobooks, 2015.

 

Text 2

Low fat Coconut Tart

Picture 4.4 Low - fat coconut tart

Source: Nn, Cook's Kitchen Low Fat Over 100 Recipes, Sywell, Igloobooks,2015

Makes 12 squares
Preparation 30 minutes
Cooking time 30 minutes

Ingredients:
225 g/ 1 1/2 cups pin (all purpose) flour
1/2 tsp baking powder
2 tbsp light brown sugar
50 ml/ 1/4 cup sunflower oil
200 g/ 2/3  cup raspberry jam (jelly)
2 large white eggs
100 g/ 1/2 cup caster (superfine) sugar
250 g/1 1/4 cups sweetened shredded coconut
Icing (confectioners) sugar for dusting

Method:
1. Preheat the oven to 200°.
2. Stir the flour, baking powder, and brown sugar together in a bowl. Whisk the oil with 4 tbsp of cold water until emulsified then drizzle over the flour. Bring the mixture together into a pliable dough, adding a little  more water if necessary.
3. Roll out the pastry on a floured surface and  use it to line a greased Swiss roll in. Spread the jam on top.
4. Whisk the egg whites to stiff peaks in a very clean bowl, then fold in the caster sugar and coconut.
5. Spoon the mixture into a piping bag fitted with a large star nozzle and pipe it over the surface in an even layer.
6. Bake the tart for 30 minutes or until the pastry is cooked underneath and the coconut topping is golden brown.
7. Leave to cool completely, then cut it into 12 squares and dust with icing sugar.

Adopted from: Nn, Cooks Kitchen Low Fat over 100 Recipes, Sywell, Igloobooks, 2015.

Activity 12

When do we apply the jam?