Coconut & Lemon Bakewell (recipe review) Inspired by Soul of Cinder by Bree Barton

Soul of Cinder by Bree Barton is the third instalment of the trilogy that started with Heart of Thorns and followed by Tears of Frost. Soul of Cinder picks up right where Tears of Frost left off with Mia and Pilar on another journey, but not really sure of where they are going. What they do know is that after having just found each other the worst thing would be to lose the other one, but it's hard to support someone when you are still trying to figure out what it is you need or want. 

The whole series is a journey of these amazing characters over coming hardships and set backs only to finally grow into who they were always meant to be. People who can make real change in a really messed up world. I don't know what else to say without giving anything away that happens in the previous books! All I can say is that I highly recommend this series, it has some really good twists and although set in a fantasy setting is one of the most real series I have read in a while.*

On to the the Coconut and Lemon Bakewell in Soul of Cinder when Mia and Pilar arrive in this new land one of the first things they expreience is a lemon coconut.

Where the image of what this hybrid fruit would look like, in my head, is still inclusive it didn't take much of a stretch to know what it would taste like and that I would have immediately thought of all the things I could bake with it!!

I finally settled on a Coconut & Lemon Bakewell Tart! I do live in England and a Bakewell Tart is a classic so why not? I found this recipe in John Whaite Bakes by John Whaite winner of The Great British Bake Off season 3! For this recipe you will need time to make the pastry as it needs to rest before baking so if time is an issue you could make the pastry dough the night before. 

Short Crust Pastry: 

250g plain flour
125g salted butter, cubed
1 large egg
cold water

1 egg white, beaten (you need the yolk so keep it!)

- In a bowl rub the flour and butter together with your hands until it resembles bread crumbs. You want to do this quick as not to allow the heat from your hands melt the butter to much. Add the egg and 1 tsp of water and bring the pastry dough together. Add water sparingly if needed until the mixture comes together. Knead gently for just a moment before wrapping in baking paper and resting in the fridge for 30 minutes.

Roll out the pastry, line your 10 inch/25cm loose bottomed tart tin with pastry pressing it into the grooves and trimming the edges off. Don't forget to prick the base with a fork and place in the freezer for 30 minutes. 

Make the filling(s)

frangipane filling: 

175g unsalted butter, room temp

175g golden caster sugar

4 large eggs

85g desiccated coconut 

90g ground almonds

1 tbsp plain flour

zest of 2 lemons

Beat the butter and sugar together until light and fluffy. Add the eggs and mix until just combined, then fold in the coconut, almonds, flour and zest. The mixture looks a bit funny, but trust me it's okay! Fill a piping bag with the mixture and put to the side. 

lemon curd filling:

150g lemon curd

1 egg yolk

Mix the lemon curd with the egg yolk and set aside. 

continue: Preheat the oven to 190C or 170C fan. Line the pastry with baking paper and fill with baking beads or rice or whatever it is you use and bake in the oven for 15 minutes. Then remove from the oven and take away the baking beads and blind bake for 12 minutes. After that take the pastry out and brush over the egg white, it helps avoid a soggy bottom and pop into he oven for another minute! 

Let the pastry cool slightly before layering first the lemon curd mixture and then carefully pipe on the frangipane filling. I smoothed mine out before popping into the oven for 30-35 minutes. It should be golden brown and slightly wobbly when it comes out of the oven. Allow to cool completely before icing!

for the icing:

250g icing sugar

2 tbsp of water 

desiccated coconut and lemon zest to top

Mix the icing sugar and water together it should become a pourable but thick icing. If need be add a little more water but add it little by little so it doesn't become too runny. Top with coconut and lemon zest! 

Soul Cinder by Bree Barton is out now!!! I bought my own copy all opinions are my own. I made a recipe inspired by the first book in the series Heart of Thorns! That can be found here!! 

*Please note the series does delve into sexual assault and depression. 

John Whaite Bakes is an old book and I was sent it to review back in 2013 when it was published, but besides the book I did not receive any other compensation. It is a great book and have made several recipes from it! Full review of the book is here!!