I made this up at 7.30 this morning – not bad seeing as my brain very rarely kicks into gear until at least 10.00 am!
I needed to bake for the launch of a very exciting project ‘Cake and Conversation’ – an International Cafe for people in Stroud, who are new to the area or feel isolated due their limited English. I wasn’t at all happy with the the flapjack I had made last night (it was not gooey enough for my liking) and, although I had already made my yummy coffee cake, you really can’t have too much cake!
I can reliably inform you that this little invention went down rather well at the cafe.
- 5 oz self raising flour (actually, that’s a fib – I had run out of self raising and used Plain Flour with a teaspoon of baking powder, which was fine)
- 1 oz desiccated coconut
- 3 oz butter
- 1 oz coconut butter
- 4 oz golden caster sugar
- 2 eggs
- a good splash of milk (if I had had any I would have used coconut milk)
- a handful of frozen raspberries
Pre-heat the oven to 190oC.
Put all of the ingredients, except for the raspberries and milk, into a mixing bowl and combine well using an electric mixer.
When the mixture is beginning to combine nicely, add a tablespoon of milk and whizz some more. If you haven’t achieved a nice smooth batter add another splash or two of milk. Remember to use a spatula to catch all of the dry bits from around the bowl and then whizz some more. The mixture should be the consistency of Extra-thick Double Cream (if you don’t know what that is, go and get some – it is wonderful stuff!).
Line a cake tin with little cake cases. Put approximately a tablespoon of mixture into each cake case – this should do a dozen cakes with a little batter left over.
If the frozen raspberries are large break them in half (they should just break when you squash them because they are nice and brittle when frozen). Put on the top of each cake and then top with the remaining batter.
Bake at the centre of the oven for about 15 minutes. They should rise nicely and begin to look nice and golden brown on top.