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Snow Topped Mini Raspberry and Coconut Cakes

You know when you’ve got a good cake, you stick with it. This one is a real goodie.

The first time I made it, I marvelled at it’s texture. Soft and moist, the cake crumb is divine. What I like most about this cake-staple, is that it introduced me to the wonders of wholemeal flour. Something, I used to turn my nose up at. That my foodie readers, it what contributes most to this cakes amazing texture – take note!

These beauties are perfect with a big-fat-dollap of cream. And not just any old cream, that double thick cream stuff (I like this one). I’m one of those cream dollop-ers, that adds cream like an American diner. So generous, that every bit of cake gets a decent cake-to-cream ratio. Often, I’ll whip the double thick cream, so it becomes this gloriously thick, decadent, stand-up cream. The stuff is so thick, that it resembles softened butter.

The thick luxurious cream means I can pile it high on top of the cake like mini snow topped beauties.

The last few weeks, Round Eye has requested I bake more often. Meanwhile, he also requested that I make healthier dinners, like the ones we were having pre-wedding. Umm, contradictory! I did, as a good wify oblige, whipping this goodie out of my cake-files.

A happy husband = happy house. Truly, our stomaches have enjoyed a bit too much cake n’ cream this week.

I’ll be sharing more of my cake files regularly, feel free to share your go-to cakes in the comments below.

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Snow Topped Mini Raspberry and Coconut Cakes

Recipe adapted from Jane Webster’s book French Ties 

INGREDIENTS

FOR THE CAKE
125G BUTTER, SOFTENED PLUS EXTRA FOR GREASING
275G SUGAR
½ TEASPOON VANILLA EXTRACT
2 EGGS
125ML MILK
185G WHOLEMEAL FLOUR
1 TEASPOON BAKING POWDER
70G DESSICATED COCONUT
200G FROZEN RASPBERRIES

FOR THE SNOW TOPS
125G THICK DOUBLE CREAM
2 TABLESPOONS ICING SUGAR
SMALL SLAB OF WHITE CHOCOLATE
1 X PUNNET OF FRESH RASPBERRIES

YOU’LL ALSO NEED
A 12 HOLE MINI CAKE TIN

LET’S GET COOKING

STEP ONE
Preheat the oven to 180 degrees celcius. Line your tin of choice with baking paper. Using an electric mixer with the paddle attachment, cream the butter and sugar until light and fluffy.

STEP TWO
Add the eggs, milk, vanilla and mix until well combined. Fold in the flour, coconut and raspberries. If using mini cake tins, fill three-quarters high, tap the tin to level the cake batter surface.

STEP THREE
Bake at 180 degrees celcius for 45 to 55 minutes, or until a skewer comes out clean. Allow the cake to cool in its tin.

STEP FOUR
Whip your double cream with icing sugar until medium peaks form. Top each mini cake generously with cream, shaved white chocolate and fresh raspberry.

Makes 9 mini cakes, eat immediately with a hot cup of tea!


Super Quick Mini Matcha Trees Recipe

I’m been glued to the TV screen.

I finally know what Game of Thrones aka GOT is all about, I’m hooked! I watched three seasons in three weeks. Covered my eyes in most of the fight scenes, gotten very confused about who is related to who, and who’s slept with who – but I’m truly and utterly addicted to the entangled storyline and magic undertones. And I’m not a ye old worldly type of TV series person (I watch all the trashy stuff), so it says a lot for me to be hooked.

The last two weeks, have seen me catch up to season four (thanks to public holidays). Now that I’m up to date, I have to wait the gruelling seven days before the next episode comes out. Boo. I waiting for the dragons to come out, they’ve gotta fight soon, hey?!

Haha, dragons aside. GOT did inspire these mini matcha trees. Yet, they’re not as scary or dark looking. Quite the opposite. Super cute and cartoon-like. The best bit, they don’t take long to make, and this recipe makes around fifty mini matcha trees! Feel free to halve the recipe, my household couldn’t eat all of them – so I gifted them to family and friends.

It’s also a great recipe for the kids to make, they can shape to their hearts content. If trees are too hard, simple balls coated in coconut work as well.

coconut, condensed milk, matcha, recipe, sweet, how to, asian, food stylist, sydney

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SUPER QUICK MINI MATCHA TREES

Adapted from this recipe.

INGREDIENTS
250G DESSICATED COCONUT
395G OR 1 TIN OF CONDENSED MILK
A HANDFUL OF RAW ALMONDS
1 – 2 TEASPOONS OF MATCHA POWDER (I USED KENKO TEA)
1 PACKET OF MINI CHOCOLATE FINGERS, CUT IN HALF

STEP ONE
In a food processor with the blade attachment, blend the almonds until it resembles course sand.

STEP TWO
Mix all the ingredients in a large non-stick frypan until combined. Stir the mixture over a low heat until it dries out and can easily be formed into a ball.

STEP THREE
Assemble you mini matcha trees. Start with slightly wet hands, roll the mixture into a ball. Press the ball against a flat surface to form the base of the tree. Then with your finger tips roll the ball back and forth to form the tree tip. Gently tuck the mini chocolate finger into the flat side of the tree to form the trunk. Repeat with remaining ingredients.

Makes 50 trees. Keeps in an air tight container for 7 days.




 
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