For the coconut and lemon cake type, see footnotes.
It’s been an unusual summer season. While in France now we’ve got had to undergo no longer one, then again 3 heatwaves. They only ever ultimate for numerous days when at their worst then again each facet of those 3 days it’ll nevertheless be unbearably scorching. During the last heatwave we had temperatures of 38 – 43C and each facet of that it was once well over 30C for days on end. As a result we’ve got been satisfied to go back to the United Kingdom for a couple of weeks to cool off just a little.
And so, once more inside of the United Kingdom, we are getting conventional faculty holiday local weather. A few sunny days in between pouring rain. In years handed by way of I would possibly had been spitting nails regarding the terrible summer season local weather then again this time, having professional how strangulating such heat may well be, I’m satisfied to be able to get out and about as so much as I really like, albeit with an umbrella. However, having wanted to be just a little cooler, when it was once tipping it down the other day I at a loss for words if I should had been additional wary what I wished for! With a bit of luck it’s not going to continue to rain day by day until we go back to France.
Ultimate week was once, it seems that, “afternoon tea week”.
Who would have idea it? The entire items one does now has its non-public week! However, with visitors coming, no longer lower than it introduced an excuse to be indoors, while it poured down external, and bake a cake. I decided on to make a raspberry and coconut cake because of there were containers of gorgeous raspberries being purchased off very affordably inside the grocery retailer – a casualty of the cool, wet local weather little query.
It was once delicious! Wet, with a great stability of the beauty and texture of coconut and the sharpness of the raspberries.
I cheated just a little, having spotted a bottle of coconut flavouring in Waitrose (on thought to be one in every of our occasional pilgrimages to our nearest retailer which is set an hour away). I do not know the way so much it in reality enhanced the flavor of the cake then again I would possibly use it all over again anyway.
Those photos had been taken outdoor the day when I made the cake, when the sun was once shining. I had to be wary not to cross away my one ultimate slice of the cake unattended as I gave the look to be being watched!
The cake recipe is for sure a keeper. As a substitute of decorating it with coconut yoghurt and raspberries as according to the recipe I added a drizzle of simple water icing, a scattering of toasted coconut flakes and a sprinkling of freeze dried raspberry pieces. It seemed quite glamorous I assumed.
The cake seemed and tasted merely just about as excellent the second one time I made it, for a Macmillan coffee morning which we held in France. (We raised £150.)
Along with the cake I made up our minds I would possibly have one different bash at scones in honour of the speculation of “afternoon tea week”. The visitors were prewarned of my follow record inside the scone department and promised to ship a spotted! I used a recipe for unusual fruit scones inside the National Trust E e book of Scones and……they worked a handle! In all probability my scone demon has finally been banished – ultimately – I was quite glad. I have finally triumphed over my concern of scones after more than fifty years!
175g unsalted butter, softened
175g golden caster sugar
1/4 tsp coconut flavouring
175g self raising flour
100g dessicated coconut
150g raspberries, halved
2-3 tblsp icing sugar, sifted
a handful of coconut flakes
a sprinkling of freeze dried raspberry pieces
Butter and line the ground of a 20cm round cake tin. Preheat the oven to 180C /160 Fan / gas mk 4.
In a large bowl, cream the butter and sugar using a hand mixer, until delicate an fluffy. Beat the eggs in a jug with the coconut flavour and upload a dribble at a time along with just a little of flour, beating well with each and every addition.
Fold inside of the remainder flour, then the coconut and raspberries. Spoon into the tin and stage the easiest.
Bake for 50-60 mins, protective with foil after 30 minutes, until performed. Each time you are taking away the cake from the oven cross away the heat on, scatter a handful of coconut flakes onto a baking tray and put inside the oven for 3-5 mins until correctly browned at the edges.
Go away the cake to cool inside the tin for 10 mins then finally end up onto a cord rack to cool totally.
When the cake is cold, transfer to a plate or stand, mix the icing sugar with just a little of water to make a runny icing and drizzle it over the cake in a diagonal pattern. Scatter the toasted coconut over the cake and sprinkle with the dried raspberries.
Cuts into 6-8 generous slices. (Leftover slices are excellent served warmth as a pudding with crimson custard!)
I have since made this cake in a 2lb loaf tin with strawberries as an alternative of raspberries. Adorned with a layer of a thick simple water icing made with 3 tablespoons of icing sugar spread over the top and a couple of sliced strawberries to hide the inevitable get a divorce down the middle!
My latest type was once as a COCONUT AND LEMON LOAF CAKE, omitting the fruit and together with the zest of one lemon as an alternative. I embellished it with thick water icing made with the juice of the lemon, embellished with strips of lemon peel and a sprinkling of coconut. Suitable for eating plant life (violas) added along the cake to hide the crack inside the heart. Should have taken a picture then again I forgot!