Elgin has been producing blueberries for quite some time now, but recently there seems to be a flush of raspberries coming on stream. They are just gorgeous, really perfumed with a tart acidity which makes them perfect to counter the sweetness of puddings and cakes. This recipe comes straight from the Marie Claire Seasonal Kitchen, and I promise that I have not fiddled with anything except that I used freshly grated coconut instead of dried desiccated coconut which can surely only count as an improvement ... I think?
You will need:
125g butter (softened)
185g cake flour
2 teaspoons Baking Powder
80g fresh grated coconut (or the other stuff!)
200g frozen raspberries
Icing sugar to serve
Spring form cake tin
- Preheat the oven to 180 degrees C.
- Line and grease a 20cm spring form cake tin.
- Beat the butter and sugar until pale and creamy. Add the two eggs and a spoon of flour. Beat well.
- Add the milk and then fold in the sifted flour, baking powder, coconut and raspberries. By allowing the raspberries to become dusted with flour stops them all sinking to the bottom. Or so I'm told.
- Spoon the batter into the prepared tin and bake for 1½ hours or until a skewer comes out clean.
- Allow the cake to cool completely before removing it from the tin.
Dust liberally with icing sugar and serve. With whipped cream if you want!
My cake was already brown on the top after about 55 minutes in the oven, so I placed some tin foil loosely over the top to stop it over browning until the rest of the cake was cooked.