1Pre heat the oven at 150 degrees C.Grease and dust a 8” pan. Powder the granulated sugar.Keep it aside.
2Cream butter and sugar well.
3Add gently beaten eggs.
6Fold in thick coconut milk ,lemon juice and flour.
7Do not stir the batter. Follow cut and fold method using a spatula.
8Transfer it to the prepared tin.Bake at 150 degrees for 40 mins.
9Let the cake cool well.Cling wrap it . Now prepare the ganache.
For the ganache
1I am using Lindt White Chocolate, Whipping cream ,fresh raspberry purée and orange juice.
2You can use any brand of dairy cream.
3Take 65 ml of heavy dairy based cream.I am using 38% fat whipping cream .Heat it on very low flame.
4Once it starts to bubble add the chopped white chocolate. Turn off the heat.
5Keep stirring. Let it cool . Beat on moderate speed using a hand mixer. Let it cool well.
6Keep 1/4 cup of raspberry purée ready.Pass it through a strainer.Keep two tbsp of orange juice ready.
7Gently fold in the purée and juice into the cream mixture.
8Cling wrap it. Refrigerate it for minimum 3-4 hrs .