I didn’t intend to abandon this blog for so long. I meant to put some cakes I baked for ages but I haven’t got around to it. There are many excuses, but one big change is now I post on my Facebook page (Link on my sidebar, if you are interested to see what I am up to) if I am just posting a picture of a cake I baked. It is quicker and suits me at the moment.
But I am back here today!! Because I got a recipe I want to introduce.
It was one of my little baker’s wonderful idea.
One day I sent my husband and my wee boy to get something I needed at supermarket, and they came back with a coconut. (and things I asked to buy, of cause)
We checked the instruction on how to break it, and got nice fresh coconut.
Fresh coconuts is so moist and milky, much nicer than desiccate coconuts in a packet.
My son had some ideas to what he wanted to use this coconut, so we followed his first instruction, which was ‘mixing coconuts with melted chocolate and fresh cherry’.
I told him it might not work, and it did and didn’t in a way. (tasted very nice but was bit soft)
Second idea of his was simply ‘making a cake’.
So, we followed a recipe by Delia Smith. And the cake was so nice that I actually went to buy another coconut to make this cake again.
Yum yum yum…. It was good.
The recipe below is slightly changed from the original recipe in above link.
Fresh Coconut Cake
For the cake:
finely grated fresh coconut…75g
baking powder…..1 rounded teaspoon
egg…..3 (L size)
butter (soft, room tempature)….175g
golden caster sugar……………….175g
lime zest……………..1/2 lime
golden caster sugar……1tbs
freshly grated coconuts…..60g or so.
Pre-heat the oven to gas mark 3, 170C (325°F).
Line two 20cm tin.
- First of all, push a skewer or nail into the 3 holes in the top of the coconut and drain out the milk.
- Then place the coconut in a polythene bag and sit it on a hard surface – a stone floor or an outside paving stone. Then give it a whack with a hammer – hitting natural line you can see on the coconut will help.
- Now remove the pieces from the bag and, using a cloth to protect your hands, praise the top of a knife between the nut and the shell.
- Now discard the shell and take off the inner skin using a potato peeler. The coconut is now ready to use.
- Grate coconut flesh is with the grating disc of a food processor or a hand grater. I used a hand grater, fine grate side.
- Cream butter and sugar till pale. Add egg little by little, mixing each time very well.(Original recipe uses all in one method, if you prefer that way, you can do that. I always prefer going step by step.)
- Add sieved flour and baking power to the mix.
- Add grated coconuts and milk, make sure it is nice soft consistency.
- Divide cake mix into two 20cm tins, bake for 25-35min, till a skewer comes out clean.
- Leave cakes till cool. While it is cooling, make the frosting, by mixing all the ingredients for frosting except coconuts. (Original recipe puts coconuts in the frosting)
- Cover the cake with frosting, and coat it with coconuts completely. (original recipe cuts each cake into 2, so that you get 4 layer cake. It will be creamy and nice, but mind you, the cake sponge contains grated coconut and it is a bit messy when you try to slice it.)
I made this cake in winter, and it was sitting on my draft for some time. It is already May, but it is such a wet and cold day today in Belfast, I might as well post this now.
Gâteau au chocolat simply means chocolate cake, probably any chocolate cake. However, somehow in Japan, when you say ‘Gato Shokora (Gateau au Chocolat)’, it means a dark rich simple chocolate cake, usually with crack or dent on top covered with powder sugar, served with whipped cream.
It is very chocolaty and rich but not heavy. Quite grown-up sort of cake.
Gateau au Chocolat
cater sugar (for meringue)…50g
icing sugar…. some
1.Chop chocolate into small chunks, and put it in a clean bowl with butter. Melt using double boiler (with water about 50C), or microwave. Do not over heat.
2. Mix cocoa powder and plain flour, sift them together, make sure there is no rumps.
3. Line 18cm round tin with non stick baking paper, and heat oven to 170C
4. Add egg york to melted chocolate&butter (1).
5. Mix 50g of caster sugar, half at time, mixing well after each half.
6. Add whipping cream, and mix till all combined.
7. Make meringue using egg white and sugar (50g).
8. Add small bit of meringue to 6.
9. Then add flour and cocoa mix (2), mix with spatula.
10. Add the rest of meringue and mix with spatula.
11. Put the mixture into the tin, bake in a oven 165C, for 40 minutes or so, till a skewer comes out clean in the middle. .
12. Remove side lining paper while warm, and leave it to cool.
13. Top with sifted icing sugar, and serve with cream or ice cream.
Gateau au Chocola is often served with whipped cream, as the cake can be crumbly and rich without it.
But I decided to make it a bit special & grown up by serving it with rum raisin ice cream.
Original recipe for rum raisin ice cream is from Saveur.com
I made the quantity half of original recipe. It looked like this amount was good for ice cream maker I used. And it was plenty for me and my husband.
I have to say, this was the nicest rum raisin ice cream I had for ages. It is worth a try.
It is a May bank holiday weekend in the UK. Yay!
Happy Fiesta Friday!
I received a book, “The Great British Bake Off Everyday” as a gift from my friend recently. (Thank you!)
(This image from amazon.co.uk The link above will take you to Amazon to see the book)
The first recipe in this book instantly caught my eye. I love any berries and I am hooked on baking with buttermilk recently.
The recipe called for fresh blackberry but I couldn’t find it at local shops, so I bought a pack of frozen summer fruits mix and pick up blackberry from the mix. I used the rest of fruits (raspberry, black current and red current) to make berry sauce to go with.
Blackberry buttermilk sponge cake served with berry sauce and fresh cream.
Simple but great tea time treat!
We can luckily see the original detailed recipe at ‘Amazon’s Look inside’, as this recipe is the first recipe of the book.
The recipe below is altered version as I used frozen fruits.
Blackberry Buttermilk Sponge Cake
blackberry ……………about 150g or as much as you got from frozen summer fruit mix (thawed)
unsalted butter (soft)………125g
vanilla essence………………1/2 tea spoon
self raising flour……………..200g
1. Cream butter and sugar till pale and fluffy.
2. Add egg little by little and mix well.
3. Mix vanilla essence.
4. Mix 1/3 of buttermilk, then 1/3 of flour, another 1/3 of buttermilk then 1/3 of flour. The last bit of buttermilk followed by rest of flour.
5. Pour the mixture in lined 21 or 23cm tin, sprinkle demerara sugar.
6. Bake in the pre-heated oven 180C for 30 min or so.
Berry Sauce (this is not the recipe from the book, my quick easy version)
rest of frozen berries from the pack or 300g of red berry
sugar…….about 2 tbs
1. Put them in a small pan, and bring to boil. That’s it.
Serve the cake warm with berry sauce and cold whipped cream.
I am bit late but joining in the Fiesta Friday again this week. It’s fun to look around all the dishes and post other bloggers bring to the table. Thanks again for Angie and co-hosts for this great party every week.
Have a nice weekend!
September already, and Autumn is here.
I like Autumn, I love the changing colour of trees, clear sky and slightly chilled air. And the most of all, I love the change in the food we make and eat.
Autumn fruits, Halloween bakes, and all the sweet brown stuffs ( like chocolate, toffee, nuts and coffee which seem more tasty when it’s cold outside) make me happy enough not to moan about day getting shorter and shorter.
One of my favourites Autumn combination is Apple and Blackberry.
There is a nice big bush of blackberry among the hedges at my father-in-law’s. (It’s a bit of wild thing, so maybe it should be called Bramble rather than Blackberry. )
I picked some and made into sauce.
Then I used it to make this cake.
I used my normal butter sponge recipe, 50g butter, 50g sugar, 50g self-raising flour per 1 egg.
I used 2 egg for 18cm tin. (so, 100g of butter, flour, sugar) And I added about 10g of gluten free flour which was laying around in my kitchen, and mixed my home made blackberry sauce through.
I topped the cake with an apple, and baked. Then brushed with jam on top.
Rustic but it was tasty. Perfect with warm cup of tea or coffee with friends.