Everyday recipes
Raspberry & coconut teacake
Raspberry & coconut teacake
INGREDIENTS
¾ cup caster sugar
2 eggs
¼ cup pure thick cream
40g butter, melted
1 tablespoon lemon juice
finely grated zest 1 lemon
1¼ cups self-raising flour
1 teaspoon baking powder
2/3 cup shredded coconut
½ cup frozen raspberries
thick cream, extra raspberries, to serve
ROSEWATER SYRUP
2/3 cup water
¼ cup caster sugar
1 teaspoon vanilla bean paste
1-2 teaspoons rosewater
METHOD
- Preheat oven to moderate, 180°C. Lightly grease a 20cm round spring-form pan. Line base with baking paper.
- In a medium bowl, combine sugar and eggs. Beat with an electric mixer for 1 minute until combined. Add cream and beat for a further 1-2 minutes, until pale and thickened. Stir in butter, juice and zest.
- Sift flour and baking powder together. Fold into creamed mixture with coconut and raspberries.
- Pour mixture into prepared pan. Bake for 40-45 minutes, until cooked when tested with a skewer.
- ROSEWATER SYRUP. Meanwhile, combine all ingredients in a saucepan. Stir over low heat, until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 4-5 minutes, until syrupy. Allow to cool.
- Pour two-thirds of the syrup over warm cake. Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
- Serve with cream, and extra raspberries and syrup.
More delicious recipes in this week's
Woman's Day, on sale October 12, 2009.
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