Coconut, raspberry and blueberry cake

I don’t know about you but sometimes I just have to get back to basics with baking and bake a cake! Since taking part in the #GreatBloggersBakeoff this year, all my bakes seem to be related to British Bakeoff and getting more and more complicated. Sometimes it is nice just to throw a few ingredients together, and know it will work!

As we have now sadly reached the end of summer, I wanted to use the last of the summer fruits in my cake, before it is time to make way for baked apples, pumpkins and other mellow autumnal fruits. I do love desiccated coconut in a cake, and thought this might give the cake some added texture too.  

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My children were also thrilled to see I had made something they would want to eat. They weren’t that keen on povitica  last week…. I can’t imagine why.

Recipe:

  • 175 g butter
  • 175 g caster sugar
  • 175 g self-raising flour
  • 1 tsp baking powder
  • 3 medium eggs
  • 50 g desiccated coconut
  • 75 g blueberries
  • 50 g raspberries

For the filling:

  • Half a 300 ml pot of double cream
  • Few more berries
  • Plus a handful of berries to decorate

Method:

1. Put the butter, sugar, self-raising flour, baking powder and eggs in a large bowl and mix using an electric whisk until smooth.

2. Add the desiccated coconut and fold it in.

3. Dust the berries with a little flour (to stop them sinking), then add to the bowl and fold in carefully.

4. Grease two 7 inch cake tins, pour half the cake batter into each one.

5. Bake at 180 degrees for 20-25 minutes until golden brown, firm on top, and a cake tester comes out clean from the centre.

6. Remove from the oven, allow to cool for 5 minutes in the tins, then turn out of the tins onto racks to cool completely.

7. Whisk the cream for around 5 minutes until it reaches the soft peak stage. Stir in the extra fruit.

8. Spread the fruit and cream on top of one of the layers, then add the second on top.

9. Place the remaining berries on top and dust with icing sugar.

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The cake looks pretty enough for afternoon tea, and brightened up a dull afternoon.

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If it does not get scoffed straight away (not sure why!), store it in the fridge due to the cream filling.

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I am linking up with Emily at A Mummy Too and #recipeoftheweek.

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I’m also linking up with Vicki at Honest Mum’s Tasty Tuesdays for the first time.

Tasty Tuesdays on HonestMum.com

I’m also linking up with Lucy at Supergoldenbakes and #CookBlogShare.

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Finally, I’m linking up with Helen at Casa Costello and Bake of the week.

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Slow Cooker Pork, Leek and Apple Casserole

Now that we are back to school and after-school clubs have started back up, I am again relying on my slow cooker so we can come home after a busy afternoon to healthy, home-cooked meals which are steaming hot and ready to eat.

It is great to be able to throw a few simple ingredients in and then forget about it until tea time. I love using a digital slow cooker which will cook for as long as I want then switch to the keep warm function.

This pork, leek and apple casserole was so simple to make but tasted great and was a hit with the whole family. This was a definite bonus in my book! The delicious light stock base allows the flavours of the leek, apple and carrot to come through.

We served this dish with rice and garlic bread for an easy midweek meal.

Recipe:

500 g pork topside, diced
1 onion, chopped
4 carrots, sliced
1 leek, sliced
1 apple, cored but not peeled, chopped
400 ml chicken stock
1 tsp mixed herbs
A dash of liquid chicken stock
3-4 tbsp crème fraîche

Method:

Place all the ingredients except the crème fraîche in the slow cooker and cook on low for 8 hours or on high for 4 hours.
Add the crème fraîche just before serving.

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I’m linking up with Farmersgirl Kitchen‘s Slow Cooker Challenge run by Janice, check it out for more delicious slow cooker recipes.

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If you like this recipe, you might also like:

20140527-215231-78751844-1024x576   Slow cooker West Indian chicken curry

20140429-215307-1024x576   Slow cooker chicken saag curry

20140422-211402-1024x576  Slow cooker shepherd’s pie

 

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