( recipe )
D
uring the summer fresh berries never last long in our house. Strawberries and raspberries seem
bigger and so beautiful this year, gorgeous on their own and perfect with cream or in a simple sponge. In this recipe the addition of
fresh lime and desiccated coconut transforms the flavour of the sponge, creating a light and refreshing cake with no rich icing, making it just perfect for a summer party or barbecue. It is so easy to make and so delicious – be warned, as everyone will ask for the recipe! I’ve substituted blueberries and
blueberry jam for raspberries with great success, and made it in the winter using frozen raspberries, straight from the freezer, to brighten up a dreary
day.Using a bundt tin there is so much more room to pile on the berries, but don’t buy one especially, as it’s perfect made in a round or square tin too. The recipe is easily doubled (cooking time: about an hour) and is best served freshly made with a dollop of Greek yoghurt. ✱
www.buttercupbaking.co.uk
COOKING WITH SALLY
I’ve been cooking for more years than I’d like to count. I trained at the Tante Marie Cookery School and honed my
skills at many an English country house before setting up Sally’s Kitchen in
Cirencester more than 20 years ago. Now, as well as writing about food
from my home in Avening, where I live with my husband and two daughters, I spend my time baking everything
from wedding cakes to macarons and catering for bespoke afternoon teas
as part of my company, Buttercup. On Twitter I go by the name of @ButtercupTeas
crumbsmag.com 31
and COCONUT CAKE (MAKES A 23CM CAKE OR 25.5CM BUNDT)
RASPBERRY, LIME INGREDIENTS
80g self-raising flour 1 tsp baking powder
180 unsalted butter, very soft
180g caster sugar 3 large free-range eggs
100g desiccated coconut
1 large lime, juice and zest
180g raspberries, plus extra for decoration
4 tbsp raspberry jam, sieved and warmed
To decorate: 60g desiccated coconut
grated lime zest (optional)
METHOD
– Preheat the oven to 180C/350F/gas mark 4. Grease and line a 23cm round springform tin with baking parchment or grease and flour a 25.5cm bundt tin.
– Beat the flour, baking powder, butter, sugar, eggs, coconut and lime juice and zest together in a bowl with an electric mixer for 2-3 minutes until well blended.
– Carefully fold in the raspberries. Put the cake mixture into the cake tin, then bake in the oven for 35-40 minutes or until risen and golden-brown. Test with a skewer – if it comes out clean, when inserted into the middle of the cake, it’s ready. Take out of oven and spread the warmed jam immediately on top. Leave to cool.
– Toast the coconut by putting it on a flat baking tray in roasting oven for about 3 minutes, stirring once and watching carefully. Scatter the toasted coconut over the top of the jam and decorate with extra raspberries and the lime zest.
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