Sweet and savoury treats for a great coffee morning
Cake is one of the most important things at a Macmillan Coffee Morning and we have all the recipes you need to get your event off to a great start – including some savoury delights, a rich gluten-free chocolate cake and some treats for your vegan friends.
It’s time to get baking ......
Remove from the tins and place on a cooling rack. Peel off the baking paper. Cool completely, about one hour.
Fit piping bag with nozzle; fill with icing. Place first cake layer onto a serving plate. Starting on the outside edge of cake layer, pipe one-third of the icing into mounds to cover top surface of cake. Press alternately a raspberry or a blueberry in between each join. Top with the second cake layer and repeat piping and placing of fruit. Place the final cake layer on top. Press remaining icing on top of cake layer and swirl decoratively. Mound remaining berries in the centre of cake.
Refrigerate for one hour and then hold the chocolate bar (must be room temperature) and carefully draw a vegetable peeler across the side bar to create small chocolate curls. Sprinkle over top of cake and fruit. chopped and the mixture comes together.
Roll two teaspoons of the mixture into balls.
Roll half the balls in ground almonds and the other half in the desiccated coconut.
Garnish with orange zest and refrigerate until ready to serve.
Ingredients:
One tbsp butter
One onion (finely chopped) Two garlic cloves
One bag of spinach
75g crumbled feta
Zest of one lemon
Four filo pastry sheets
Method:
Heat the oven to 180 degrees.
Using half of the butter, fry the onion and garlic until soft, add the spinach and stir until it wilts then tip the mixture into a bowl and add in the crumbled feta and lemon zest.
Melt the remaining butter and brush onto a sheet of filo pastry.
Cut the sheet of filo pastry into three vertical strips.
Put two tbsp of the spinach mix at the top of each strip and fold each over diagonally to make a triangle, then continue to fold over down the length of the pastry. Repeat with the remaining filling and pastry. Brush the tops with more butter.
Cook for 18-20 minutes.