Loaf­ing around to bake a su­per easy cake

Central and North Burnett Times - - EASY EATING - with Dan and Steph Mul­heron

ASUPER easy cake to make – just one bowl and spoon, and no whisk­ing re­quired. It is re­ally yummy. Store in air-tight con­tainer in the fridge af­ter day one.

Rasp­berry co­conut loaf

IN­GRE­DI­ENTS: Cake – 140g des­ic­cated co­conut, 220g self-rais­ing flour, 300g caster sugar, 375ml of milk, 1½ cups of frozen rasp­ber­ries. Ic­ing – 100g ic­ing sugar, 6 frozen rasp­ber­ries, de­frosted, juice of half a lemon (un­til the right con­sis­tency – may not need it), ½ cup shred­ded co­conut, toasted. METHOD: Cake – pre­heat oven to 180 de­grees and grease with spray oil your 21cm x 11cm loaf tin and line with bak­ing pa­per. In a mix­ing bowl, place all in­gre­di­ents and mix with a wooden spoon un­til a smooth bat­ter forms.

Pour the bat­ter into the loaf tin and bake for one hour. Test by in­sert­ing a skewer into the cen­tre and if it comes out clean it is done. Re­move from oven and al­low to sit in cake tin for five min­utes be­fore turn­ing out onto a wire rack to cool.

Ic­ing – place your de­frosted rasp­ber­ries into a sieve with an­other bowl un­der­neath.

With a spoon, press down and catch the juices, place these juices into an­other small bowl with the ic­ing sugar. Dis­card the seeds from the sieve. Add a lit­tle lemon juice to the ic­ing sugar if it’s still to thick.

This will make the ic­ing a lit­tle more runny. Stir with spoon. Driz­zle over cake once cooled and al­low to drib­ble down the sides, then top with some toasted shred­ded co­conut.


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