For the coconut and lemon cake style, see footnotes.
It’s been an extraordinary summer season. While in France now now we have had to bear no longer one, on the other hand 3 heatwaves. They only ever ultimate for various days when at their worst on the other hand each facet of those 3 days it should nevertheless be unbearably scorching. During the last heatwave we had temperatures of 38 – 43C and each facet of that it used to be properly over 30C for days on end. In consequence now we have been satisfied to go back to the United Kingdom for a couple of weeks to cool off a bit of.
And so, once more inside 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 were spitting nails in regards to the terrible summer season local weather on the other hand this time, having professional how strangulating such heat could be, I’m satisfied to be able to get out and about as so much as I really like, albeit with an umbrella. Nonetheless, having wanted to be a bit of cooler, when it used to be tipping it down the other day I perplexed if I should were additional wary what I wished for! Confidently it’s not going to continue to rain day-to-day until we go back to France.
Ultimate week used to be, it seems that, “afternoon tea week”.
Who would have idea it? All of the items one does now has its private week! Nevertheless, with visitors coming, no longer not up to it presented 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 cost effectively throughout the grocery retailer – a casualty of the cool, wet local weather little query.
It used to be delicious! Wet, with a great stability of the beauty and texture of coconut and the sharpness of the raspberries.
I cheated a bit of, having spotted a bottle of coconut flavouring in Waitrose (on regarded as one in all our occasional pilgrimages to our nearest retailer which is set an hour away). I do not understand how so much it really enhanced the flavor of the cake on the other hand I would possibly use it yet again anyway.
Those photos were taken outside the day when I made the cake, when the sun used to be shining. I had to be wary not to pass away my one ultimate slice of the cake unattended as I gave the look to be being watched!
The cake recipe is indisputably a keeper. Instead of decorating it with coconut yoghurt and raspberries as consistent with 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 somewhat glamorous I assumed.
The cake seemed and tasted merely just about as just right 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 practice file throughout the scone department and promised to ship a spotted! I used a recipe for extraordinary fruit scones throughout the National Trust E e-book of Scones and……they worked a handle! Possibly my scone demon has finally been banished – ultimately – I was somewhat happy. I have finally triumphed over my fear 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 / fuel 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 at the side of a bit of of flour, beating properly with each and every addition.
Fold inside the remainder flour, then the coconut and raspberries. Spoon into the tin and level the best possible.
Bake for 50-60 mins, protective with foil after 30 minutes, until performed. Each time you’re taking away the cake from the oven pass away the heat on, scatter a handful of coconut flakes onto a baking tray and put throughout the oven for 3-5 mins until correctly browned at the edges.
Go away the cake to cool throughout the tin for 10 mins then finally end up onto a cord rack to cool absolutely.
When the cake is cold, transfer to a plate or stand, mix the icing sugar with a bit of 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 just right 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 conceal the inevitable get a divorce down the middle!
My latest style used to be 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. Safe to eat flora (violas) added along the cake to conceal the crack throughout the heart. Should have taken a picture on the other hand I forgot!