I made a cake!
Ooooo. Fresh raspberries. This cake has all the good stuff.
Yeah, we needed a closeup.
I don’t really think this needs too many words. It was christened ‘Raspberry Ripe’ by one of my
adoring fans colleagues. Heh heh.
Okay, okay. Here’s the recipe.
The Raspberry Ripe Cake (adapted from Good Food Magazine’s 101 Cakes & Bakes)
- 175g butter, softened
- 175g raw castor sugar
- 175g SR flour
- 4 tbsp cocoa powder
- 1 1/2 tsp baking powder
- 3 eggs, beaten
- 50g dessicated coconut
- 4-5 tbsp coconut cream
- 280g icing sugar
- 100g butter, softened
- 3 tbsp coconut cream
- 5 tbsp raspberry jam
- 1 punnet fresh raspberries
- 50g dark chocolate with coconut (I used Lindt Intense Coconut), grated into big curls.
Preheat the oven to 180C. Prepare two 20cm sandwich tins with some spray oil and line the bases with baking paper.
Cream the butter and sugar together, then add the eggs gradually, mixing well in between. (I used a hand-held electric mixer, but you could do this by hand or in a food processor). Sift the flour, cocoa powder and baking powder into the mixture and stir until smooth. Gently fold in the coconut and cream.
Divide the mixture between the two tins and smooth the tops. Bake until golden and firm. The top of the cake should spring back if touched gently. Loosen the edges and leave in the tins for 5 minutes, then turn out onto a wire rack to cool. Peel off the baking paper. Allow to cool completely.
To make the frosting, beat the icing sugar, butter and coconut cream until smooth.
Spread one cake with jam and top with just less than half of the frosting. Carefully place the other cake on top. Top with the remaining frosting, then tumble the raspberries on top and scatter with the grated chocolate.