Freelance writer, mum of two who loves living in sunny Perth.
Published October 7th 2012
Made today, be gone by tomorrow
This is a ridiculously moist cake and one that is extremely easy to make. Total preparation time is less than 10 minutes. It's a one bowl recipe, so not much washing up either. As an added bonus, it's one that you can also make with your children.
This is a great cake for a morning or afternoon tea and your guests will leave asking for the recipe.
Ingredients: 1 ½ cups self raising flour
cup desiccated coconut 1 tbsp grated lemon rind 1 cup of caster sugar 125g unsalted butter; melted 2 eggs 1 cup of milk 1 cup of thawed frozen berries. You can use rasberries or mixed berries. Whichever is your preference.
What to Do
Preheat oven to 180 C degrees.
1). Line a deep cake tin with grease proof paper. I use a 12cm deep round cake tin. You could use a loaf tin also. This recipe is very forgiving.
2). Put all of the ingredients into a mixing bowl and using an electric mixer, beat the ingredients until combined. This will take approx 2 minutes.
3). Once the mixture is combined, add the berries by hand. Fold the berries in until they are evenly distributed.
4). Pour the mixture into the prepared cake tin.
5). Bake in the oven for 40 minutes.
If your oven is fan forced, and you notice the cake going golden at the 20 minute stage, cover the top of the cake tin with foil to prevent from over browning.
Icing - Optional.
You can eat this cake as it is once baked with no icing. As an extra treat, I often cover mine with this simple tangy icing.
Blend together 1 ½ cups of sifted icing sugar, 1 cup of desiccated coconut, 1 tsp of finely grated lemon rind and ¼ cup of fresh lemon juice. When combined, cover the top of the cooled cake.
The iced version, for that extra smidgen of decadence