Kiwi and coconut upside-down cake
I am still decluttering despite doing this multiple times before we moved. It appears to be never ending. However it is all good and I will not complain. I found a recipe card from Waitrose in all the clutter and I thought I might make these lime, coconut and kiwi fruit cupcakes.
They were quite easy to make and very tasty. I found that the kiwi pieces did not really stick to the little cakes and I had to unstick them out from the bottom of the tins. Also didn’t have lime, so I used a lemon instead.
The verdict – very coconutty! Very chewy, the kiwi fruit adds a nice touch and taste and makes them visually quite interesting. I did think that next time I make them (and yes, there will be a next time) I might place the kiwi friut slices on the actual top of the cupcake, maybe stick them on with some jam. When you turn them upside down (hence the name and design of the recipe) the cupcakes roll around on the plate/platter they are on because they are resting on the domed end. I did consider slicing the ‘bottom’ (it’s really the top, but you get what I mean) off but that seem like a waste of good cake and precious time.
All in all – lovely
Ingredients
75g unsalted butter, softened, plus extra for greasing
115g light brown muscovado sugar, plus 3 tbsp for sprinkling
3 Waitrose 1 Perfectly Ripe Golden Kiwis
160ml can coconut cream
1 lime, zest, plus extra to serve (optional)
2 large British Blacktail Free Range Eggs
50g desiccated coconut
175g self-raising flour
Method
1. Preheat the oven to 170˚C, gas mark 3. Liberally grease a 12-hole muffin tin and sprinkle the extra 3 tbsp sugar between the holes. Trim the ends off the kiwi fruit, then remove the skin with a vegetable peeler. Cut each fruit into 4 slices widthways and sit a slice inside each muffin hole.
2. In a mixing bowl, cream the butter and sugar using electric beaters until light, about 3-4 minutes. Beat in the coconut cream and lime zest, then beat in the eggs, one at a time. Beat in the desiccated coconut and flour to make a smooth batter.
3. Divide the batter between the muffin holes and bake for 20 minutes. Cool for 10 minutes, then run a knife around the sides of the cakes to loosen and turn out onto a chopping board. Carefully ease out any pieces of kiwi that have stuck to the tin and place them back on top of the cakes. Scatter with extra lime zest, if liked. Lovely served warm with a dollop of coconut yogurt or ice cream, if liked, or cooled to room temperature and served with tea.
Raspberry, lemon and almond bake
It’s the tennis and football final weekend. I must admit I’m not particularly invested in either tournament but I cannot ignore the buzz and excitement that is all around me both real and virtually.
I made this cake a few weeks ago and I thought I might make it again this time with raspberries.
It’s still nice! The raspberries are soft, sweet and a lovely complement to the lemony tanginess.
Haha, my current ‘go to’ cake until the next one comes along!
Ingredients
125g (4 1/2 oz) plain flour
1 tsp baking powder
75 g (2 1/2 oz) ground almonds
150g (5 1/2 oz) butter, diced
200g (7 oz) caster sugar
juice of 1 lemon
1 tsp vanilla essence
2 large eggs
200g (7oz) fresh raspberries
Icing sugar, for dusting
Methods
1. Preheat oven 180oC. Line base and sides of tin with baking parchment. Shift flour into bowl, add the baking powder, and almonds and mix well. In a pan mix the butter, sugar and lemon, stirring until well combined.
2. Stir the syrupy mixture into the dry ingredients, then mix in the vanilla extract and the eggs, one at a time, until the mixture is smooth and well combined. Pour into the tin, then scatter the raspberries over the top. Bake for 35 – 40 minutes or until golden and skewer inserted into the cake comes out clean.
3. Cool in the tin for 10 minutes, then turn out and cool completely on a wire rack. Dust with icing sugar before serving. To serve cut into rectangles.
Blueberry, lemon and almond bake
The cake making continues…
One Wednesday evening found me making this easy to assemble lemon and almond cake with blueberries sprinkled on the top.
It turned out very nice, moist, sweet with a lovely lemony edge. The blueberries are a nice touch little bubbles of fruity goodness that melt in the mouth.
I cut the cake into 8 large rectangle pieces which made for quite sizeable portions. Great for cheeky 2nd breakfast with black coffee or an afternoon snack with tea.
Ingredients
125g (4 1/2 oz) plain flour
1 tsp baking powder
75 g (2 1/2 oz) ground almonds
150g (5 1/2 oz) butter, diced
200g (7 oz) caster sugar
juice of 1 lemon
1 tsp vanilla essence
2 large eggs
200g (7oz) fresh raspberries
Icing sugar, for dusting
Methods
1. Preheat oven 180oC. Line base and sides of tin with baking parchment. Shift flour into bowl, add the baking powder, and almonds and mix well. In a pan mix the butter, sugar and lemon, stirring until well combined.
2. Stir the syrupy mixture into the dry ingredients, then mix in the vanilla extract and the eggs, one at a time, until the mixture is smooth and well combined. Pour into the tin, then scatter the raspberries over the top. Bake for 35 – 40 minutes or until golden and skewer inserted into the cake comes out clean.
3. Cool in the tin for 10 minutes, then turn out and cool completely on a wire rack. Dust with icing sugar before serving. To serve cut into rectangles.
Almond cherry cake
It’s been a while since I have blogged and baked. I’ve been busy moving house. It’s nice to be finally settled and I am very much enjoying my new kitchen.
This almond cherry cake was the first baked offering for ourselves and our first guests to our new home.
It really is quite nice and I feel like it might be another ‘go to’ cake. Just need to by myself a cherry pitter!
INGREDIENTS
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 teaspoon almond extract
- 12 ounces cherries (about 2 cups), pitted, rinsed, & dried
- 1/2 cup sliced almonds
INSTRUCTIONS
- Preheat oven to 350°F. Grease and flour a 9- or 10-inch springform pan.
- Whisk together the flour, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the almond extract.
- Reduce mixer speed to low, and gradually add flour mixture. Mix just until combined. Do not overmix.
- Transfer the batter to prepared pan. Scatter the cherries and almonds over the top of the batter.
- Bake 45-50 minutes, or until a pick inserted into the center of the cake comes out clean. Cool 10 minutes before serving. Serve warm or at room temperature.
Reference: https://bakeorbreak.com/2013/05/almond-cherry-cake/
Bunminola Bakes 