100% Mauritius - Recipes from our finest chefs

This Sunday is Mothers day so why not bake her something special with a recipe straight from, one of our finest resorts, Le Prince Maurice. Below you can choose from a luxurious Coconut-coriander pound cake or a delicious Orange-lemon gingerbread. Do something extra special this mothers day and give her a hint of Mauritius.

Coconut-coriander pound cake

Preparation Time: 30 minutes

Cooking Time: 45 Minutes

Ingredients

• 125g butter + 20g for the tin
• 10g icing sugar
• 3 eggs
• 100g powedred coconut
• 1/2 vanilla pod
• 8g powdered coriander seeds
• 1 tsp baking powder
• 15cl milk
• 200g flour
• 50g trimoline (inverted sugar syrup), clear Golden Syrup, or glucose syrup

Baking instructions

1. Preheat oven to 140 °C
2. Cut the vanilla pod in two lengthwise and scrape out the seeds with the tip of a knife. Keep them aside
3. Beat the butter until smooth and fluffy, then add icing sugar and trimoline
4. Add eggs one by one, still beating, then powered coconut, vanilla seeds, powdered coriander and milk. Mix well.
5. Add flour and baking powder
6. Butter a cake tine and pour the batter into it; should reach two thirds of its height. Bake for 45 minutes

Orange-lemon gingerbread

Preparation Time: 20 minutes

Cooking Time: 50 minutes

• 165g runny honey
• 6 tbsp milk
• 125g wholewheat flour
• 1 tsp baking powder
• 1/2 level tsp baking soda
• 13g powdered almonds
• 1 pinch of salt
• 1 egg
• the grated zest of 1 orange
• the grated zest of 1 lemon
• 1 pinch powdered ginger
• 1 pinch powdered aniseed
• 1 pinch powdered cinnamon
• 1 pinch powdered coriander seeds
• 1 pinch ground cloves

Instructions

1. Preheat oven to 160 °C
2. In a saucepan, boil the milk with the honey. Let cool to blood temperature.
3. Sift the flour with the baking powder and baking soda. Add them to the milk-honey mixture. Mix with spatula.
4. Add the powdered almonds and the sale, mix well until smooth.
5. Add the egg, grated zests and all the spices.
6. Immediately pour the batter into the tin. It should reach halfway up the sides.
7. Bake for about 45 minutes
8. After baking, and before it has cooled completely, wrap the gingerbread in cling-film to keep it moist.

You can also purchase the Prince Maurice recipe book that contains these two recipes and fifty more from our online store.