Delicious and appealing butter-free cake featuring coconut and fresh juicy berries...
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| Toasted and plain coconut add to the rustic texture of a summery cake |
The recipe was adapted from Sky Gygnel in The Sunday Times, who serves it - fruit-free - for breakfast.
But 67 thought it would be perfect as a fruity Sunday lunch dessert.
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To make it healthier - and offset the custard garnish -white flour was replaced with 100% Organic self-raising brown flour* and the batter was dotted with ripe fresh raspberries. It was served with ice-cold vanilla custard (which came out of a tin!)
67 worried about the cake's texture when baked; it looked solid and as if it might be stodgy. But Reader, nothing could be further from the truth. This is not one of your airy, very fine-crumbed almost cloud-like cakes but a delightful get-your-teeth-stuck-into layer of rustic deliciousness. It was delightful to eat on a broiling summer day.
Slightly larger than 67's usual midi-cakes, it will keep well in the fridge and no one will mind a second portion a day later.
Cost: Modest
Serves: 2-4
Ingreds
70g/2.5oz organic self raising brown flour
35g/1.2oz coconut, divided
One medium egg
75g/2.6oz castor sugar
25ml sunflower oil
100g/3.5oz plain or coconut plant or dairy yoghurt
1/4 teaspoon maple syrup
generous handful fresh raspberries
Method:
