Raspberry and Coconut Cake

I love the idea of a Sunday afternoon tea. We used to go visit my Nana on Sunday afternoons and she has all these lovely tea cups and tea cozies. The adults would drink their tea and we’d all enjoy some of Nana’s treats. Afterwards we would read all our new library books or head off to the beach.

She often had lamingtons for us kids to eat. If you’re not from this little part of the world, lamingtons are sponge cake soaked in raspberry icing and coated in coconut. I think I got my love of Sunday afternoon tea from these visits with Nana.

I’m very excited for the day I am more adult and have a little garden to host Sunday tea parties.

I told Luther I would be making a raspberry and coconut cake and his reaction was so you’re making a lamington then? After he was scolded accordingly* I set out to make the easiest cake I could.

You should make this cake because:
It is not too sweet and can be made anytime of the year!
Frozen raspberries work just as well as fresh.
The coconut flavor is not overpowering for those crazy people who don’t like coconut.
It is super easy to make!
It is fantastic with a bit of cream and a hot cup of tea.

tea party cake tea cake

coconut flakes coconut cake serving

cake for afternoon tea

 

RASPBERRY AND COCONUT CAKE

PREP

125g butter
3 eggs
1 ½ cups coconut milk
2 cups flour
2⁄3 cups sugar
2 tsp baking powder
1 cup raspberries

Preheat oven to 175°C.
Grease or line a round 7 inch cake tin.

DO

Melt butter in a saucepan over a low heat. Allow to cool. Whisk together with eggs and coconut cream.

Whisk together flour, sugar and baking powder.

Pour wet ingredients into the dry ingredients. Fold to combine.

Pour into your cake tin and sprinkle over 1 cup of raspberries. Bake at 175°C for 45-50 minutes, or until a knife inserted comes out clean.

Allow to cool. Serve with a dollop of cream and a sprinkling of coconut flakes.

Yum!

 

 

easy cake two step cake no mixer cake

*he wasn’t actually scolded! Just had to listen to me explain for 5 minutes what made a lamington a lamington and what made my cake different to that. Maybe that is worse…

xo Isabel

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Plum Krummeltorte (crumble cake)

german crumble cake

It is the time of year that my parents house is overloaded with plums. They only have two small plum trees but man, they produce a lot of plums! We have had plum jams and sauces and ice cream. And freezers full of plums of course.

So when I went home this past weekend I had to do some baking with them. We went out to visit my Nana and I made this Plum Krummeltorte to bring for afternoon tea.

It was super easy and super tasty. I based it off the krummeltorte recipe by The Destitute Gourmet. A krummeltorte is a German crumble cake (according to my friend Google) so eat this one with a plate.

plum crumble slice

Plum Krummeltorte

  • ~500g whole plums, pitted and chopped into small pieces
  • 2 Tbsp sugar
  • 1 Tbsp water
  • 1 Tbsp corn flour

Simmer for 15 minutes. Allow to cool slightly, then mix in corn flour thoroughly.

  • 2 cups flour
  • 2 tsp baking powder
  • ¾ cup sugar
  • 100g butter, diced
  • 2 eggs

Place everything but eggs in a food processor and pulse until combined. Add in the eggs and pulse again. The mixture should be quite crumbly but presses together.

Press two thirds of the mix into a lined slice tin. Pour the stewed plums over, and finish by crumbling the remaining flour mixture over top.

Bake at 180°C for 35 minutes. Allow to cool in the tin.

Powder with icing sugar before serving.

ice cream

And we of course finished the day with a couple of hours at the beach and a Tip Top ice cream.

xo Isabel

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Incredible ladies – Kate Sheppard

This is the first in a series of incredible ladies that I think everyone should know about. And some baking to go with, cause who doesn’t love reading about history with something sweet to eat. A cup of tea would go with it pretty well too.

Blueberry cake

Kate Sheppard may be a familiar name to kiwis, hopefully not only from being on the $10 note! She was the leader of the suffrage movement in New Zealand – the first country in the world to give women the right to votes. Kate’s efforts and success was an inspiration to women in other countries fighting for the same rights.

Kate and her team worked tirelessly. SHe spoke at public meetings, wrote pamphlets, and campaigned endlessly. Three petitions were brought to the parliament, each longer than the last, before a women’s suffrage bill was passed in 1893.

However this was finally achieved ten short weeks before the next election. Again, Kate and the suffragettes encouraged women to register as voters. That year, nearly two-thirds of eligible women voted, a very impressive achievement.

Kate also has some kick ass quotes from her campaigning. She wrote that women should vote because “it has not yet been proved that the intelligence of women is only equal to that of children, nor that their intelligence is on par with that of lunatics or criminals”.

And another which is still relevant to women today

“we are tired of having a ‘sphere’ doled out to us, and being told that anything outside that sphere is ‘unwomanly’.”

In the Beehive (NZ’s parliamentary building) you can actually go to see a copy of the scroll and it is HUGE! If you would like more information on Kate, check out here and here and here and here.

Now onto the cake!

Blue berry and lemon cake

I did make a cake to go along with this. It is a blueberry cake with lemon buttercream frosting. It is blueberry as the note Kate is on is blue. See! I had a tenuous link.

real blueberry cake

Blueberry Cake with Lemon Frosting

  • 150g butter, softened
  • ⅓ cup brown sugar
  • 2 eggs
  • 250g of blueberries
  • 1/2 cup milk
  • ¾ cup flour
  • 1 1/4 cup corn flour
  • 2 tsp baking powder

Beat butter and sugar together until pale and fluffy. Adds eggs one at a time, mixing well after each addition.

Put blueberries and milk in a blender or food processor and pulse until pureed

Whisk flour, corn flour and baking powder lightly to ensure there aren’t any lumps. Alternate folding the flour and the blueberry puree into the mix. Continue until all the ingredients are just combined.

Grease a 7 inch cake tin and spread the mixture evenly between them. Bake at 165C for 40 minutes, or until an inserted skewer comes out clean.

Lemon Buttercream

  • Juice of two lemons
  • 125g butter, softened
  • 2 cups of icing sugar

Whip butter for 2 minutes. Add icing sugar in two parts, beating well after each addition. Pour in the lemon juice and continue to whip until light and fluffy. Garnish with lemon zest and a Vote for Women sign.

lemon and blueberry cake

I would recommend using frozen blueberries that you have defrosted. I find frozen vs fresh in my baking doesn’t make much difference when it is getting baked. The cake does get a purpley-blue colour all by itself but you could add a little bit of food colouring to make it more vibrant.

I love that this cake is made of real blueberries! I remember trying to find a strawberry cake last summer and they were all made with jelly. Which seems a really weird idea to me. Gelatin in a cake? Anyway… this cake is delicious and you should try it. And read up on Kate at the same time.

xo Isabel

Suffrage

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