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.
Snow Topped Mini Raspberry and Coconut Cakes
Recipe adapted from Jane Webster’s book French Ties
FOR THE CAKE
125G BUTTER, SOFTENED PLUS EXTRA FOR GREASING
½ TEASPOON VANILLA EXTRACT
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
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.
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.
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.
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!