The Ultimate Tea Cake
Today I spent some time scouting for interesting news on food. People are always talking about food, after all, don’t we all live to eat or should I say that we eat to live. Whichever makes you tick, it’s amazing how technology is making us lazy by the day. Here is an interesting news bit that caught my eye on Wrigley’s website.
If you are tired of making coffee in the morning but still want to get a kick of caffeine, Wrigley will launch a caffeinated gum, Alert Energy Caffeine Gum, with about 40mg of caffeine, which equals about half a cup of coffee, in April 2013, in the U.S. All you’ll need to save yourself from the nuisance of making a cup of coffee, is two ‘Alert Energy Caffeine Gums. And what’s more, the gum is sugar free and comes in mint or fruit flavors, which you can’t get in regular coffee, so it gives you more reason to justify why you should take the product. It’s described as giving ‘the right amount of energy right now’ and the power to control your caffeine intake, and is not recommended for children.
So much for the portable caffeine, now lets get back to blog business. Today I want to share with you a recipe for the Coconut Cherry Cake, which I really enjoyed eating, last week. It has got the love-hate ingredient, coconut, so for those who cannot stand coconut as an ingredient, (my sister dislikes coconut too), I suggest you make it optional and still try the cake anyway. Of course it will not taste the same without the coconut, but you wont even notice because you don’t like coconut, right?
Seriously speaking, I enjoyed eating the Coconut Cherry Cake, so give it a try and please give me a feedback, if you can. Thank you so much for visiting my blog. Hope to see you many more times! Please continue to the recipe, Liz
Always remember to assemble all ingredients before you start cooking.
Coconut Cherry Cake
Preparation time: 20 minutes; Baking time: 60-75 minutes; Makes: 8-10 slices
- 125g (½ cup, 4.5oz) butter
- 2 teaspoons grated orange rind (zest)
- 180g (¾ cup, 6.5oz) sugar
- 2 eggs separated
- 60g (½ cup) coconut
- 150g (¾ cup) sliced glace cherries
- 250g (2 cups, 8.8oz) self-raising flour, sifted
- 250ml (1 cup) orange juice
- Preheat oven to 360°F (180°C). Grease a 14cm x 24cm (5.5” x 9.5” ) loaf pan. Line the base and sides with parchment (grease-proof) paper.
- Cream butter, rind and sugar with an electric mixer, until light and fluffy. Add egg yolks, beat until combined.
- Stir in coconut and cherries,
- Stir in half the sifted flour with half orange juice, then stir in the remaining flour and orange juice.
- Beat egg whites in a small bowl until soft peaks form then gently fold into cake mixture. Bake at 360°F (180°C) for about an hour, until golden or until a skewer inserted in the middle comes out clean. Stand for five minutes before cooling on wire rack.
Points to note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked this cake at 360°F (180°C) for 1 hour.
- To make self-raising flour add 1 teaspoon baking powder to every 125g all-purpose flour
- I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please weigh ingredients!
- Last updated 26 September 2014