I have no idea why this is called passion cake - can anyone help on this one?
In my previous post, I made mini coconut loaves with fresh coconut and after wading through countless recipes that needed coconut decided on this recipe, perhaps in part because it only needs 28g of my precious coconut!
The cake will cut much better straight from the fridge and can then be brought up to room temperature for eating. If you like lots of topping then I would double up on the ingredients. You can see from the photograph it looks as though I've been mean with the topping. Unfortunately, I didn't have any mascarpone cheese left to make more.
I'll definitely be making this cake again, it was crumbly, moist and full of flavour and the unusual topping went perfectly with the cake.
I made this cake especially for my son who came home for the weekend and he said he thought it was amazing. In fact, we all thought it was amazing!
Sue Lawrence, the author of this book, won Masterchef in 1991 and was the President of the Guild of Food Writers from 2004 to 2007.
SUE LAWRENCE ON BAKING
ISBN 1856262669 - Page 70
You will need: 18cm loose-bottomed, base-lined cake tin.
For the cake: 170g butter, softened, 170g soft light brown sugar, 3 medium eggs, 198g wholemeal self-raising flour, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, 28g desiccated coconut, 57g raisins, 170g carrots (peeled weight) finely grated, 57g chopped walnuts.
1. Preheat the oven to 180°C/350°F/Gas 4.
2. Cream the butter and sugar together with a mixer on low speed until light and fluffy. Then beat in the eggs, one at a time, until well mixed.
3. Sift the flour, baking powder and cinnamon into a bowl. Using a metal spoon, gently fold into the creamed mixture, followed by the coconut, raisins, carrots and walnuts. Mix gently but thoroughly.
4. Turn into the tin and level the top. Bake for about 1 hour, or until a fine skewer comes out clean when inserted into the centre of the cake.
5. Remove from the oven and allow to cool in the tin for at least 5 minutes. Transfer to a wire rack to cool completely.
For the topping: 2 tablespoons mascarpone cheese, 2 tablespoons natural yoghurt, 2 teaspoons runny honey, 1 tablespoon chopped walnuts.
1. To make the topping, beat together the mascarpone cheese, yoghurt and honey until smooth.
2. Spread over the top of the cold cake and sprinkle with chopped nuts.
The cake can be frozen completely iced. Store in the refrigerator after defrosting.
In my previous post, I made mini coconut loaves with fresh coconut and after wading through countless recipes that needed coconut decided on this recipe, perhaps in part because it only needs 28g of my precious coconut!
The cake will cut much better straight from the fridge and can then be brought up to room temperature for eating. If you like lots of topping then I would double up on the ingredients. You can see from the photograph it looks as though I've been mean with the topping. Unfortunately, I didn't have any mascarpone cheese left to make more.
I'll definitely be making this cake again, it was crumbly, moist and full of flavour and the unusual topping went perfectly with the cake.
I made this cake especially for my son who came home for the weekend and he said he thought it was amazing. In fact, we all thought it was amazing!
Sue Lawrence, the author of this book, won Masterchef in 1991 and was the President of the Guild of Food Writers from 2004 to 2007.
SUE LAWRENCE ON BAKING
ISBN 1856262669 - Page 70
You will need: 18cm loose-bottomed, base-lined cake tin.
For the cake: 170g butter, softened, 170g soft light brown sugar, 3 medium eggs, 198g wholemeal self-raising flour, ½ teaspoon baking powder, 1 teaspoon ground cinnamon, 28g desiccated coconut, 57g raisins, 170g carrots (peeled weight) finely grated, 57g chopped walnuts.
1. Preheat the oven to 180°C/350°F/Gas 4.
2. Cream the butter and sugar together with a mixer on low speed until light and fluffy. Then beat in the eggs, one at a time, until well mixed.
3. Sift the flour, baking powder and cinnamon into a bowl. Using a metal spoon, gently fold into the creamed mixture, followed by the coconut, raisins, carrots and walnuts. Mix gently but thoroughly.
4. Turn into the tin and level the top. Bake for about 1 hour, or until a fine skewer comes out clean when inserted into the centre of the cake.
5. Remove from the oven and allow to cool in the tin for at least 5 minutes. Transfer to a wire rack to cool completely.
For the topping: 2 tablespoons mascarpone cheese, 2 tablespoons natural yoghurt, 2 teaspoons runny honey, 1 tablespoon chopped walnuts.
1. To make the topping, beat together the mascarpone cheese, yoghurt and honey until smooth.
2. Spread over the top of the cold cake and sprinkle with chopped nuts.
The cake can be frozen completely iced. Store in the refrigerator after defrosting.
