Weather wise, we’ve turned from snow to rain, and it has been drizzling incessantly since the morning. We were snowed down last week, but were lucky enough that life was not as disrupted in our parts of the UK as it was in others. The kids were a tad disappointed though, when they saw on the news, the mounds of snow that the kids were still having fun with in other parts of the country. Adults who had to go to work in our regions were quite pleased though. Interesting, how the priorities change as we grow older.
The following lemon and coconut cake…
was made on a snowy evening last week to enjoy with friends. The white all round made me drizzle a little whiteness on top of the cake too I had other ideas in mind and had planned on making a larger cake. So, with enough batter to spare, I made a few muffins and the kids had fun icing and decorating the top.
The following measurements yielded one 8 inch round cake and 7 muffins.
1 and 1/4 C whole wheat flour (atta)
2 tsp baking powder
4 tblsp of dessicated coconut
grated rind of 1 lemon
5 tblsp of lemon juice
4 tblsp + 4 tblsp of chopped cashew nuts
1 C vegetable/sunflower oil
3/4 C sugar ( I used organic raw cane sugar)
For the icing-
icing sugar + a tblsp of lemon juice and a little warm milk mixed together to free flowing consistency, but not too watery.
a little dessicated coconut to sprinkle on top
- Pre heat the oven at 180 deg C. Line an 8 inch round pan with foil and grease.
- Beat together the eggs, oil, lemon juice and sugar till pale and fluffy.
- In another bowl, sieve together the flour and baking powder. Mix in 4 tblsp of the chopped cashews, 4 tblsp dessicated coconut and the lemon zest.
- Add the flour mixture to the egg mixture, a few tblsp at a time, and fold in, preferably with a rubber spatula.
- Pour the mixture to fill 3/4 of the prepared pan. Sprinkle 2 tblsp of chopped cashews from the remaining 4 tblsps , on top.
- Place the pan in the lower rack of the pre heated oven and bake for about 18 minutes or till nicely browned.
- Transfer the pan to the middle rack, and cover the pan with foil ( to prevent over browning). Bake for another 20 minutes or till a toothpick inserted through the centre of the cake comes out clean.
- To make muffins, do the same as for the cake ( fill muffin liners 3/4 of the way and bake as for the cake. The timings will vary…watch till the top turns brown and move to the middle rack. Sorry for being unable to provide accurate timings for the muffins.)
- Cool the cake /muffins in the pan for a couple of minutes and then carefully transfer to a rack. Peel off the foil When the cake/muffins is/are still warm, drizzle the top with the icing ( Place the icing in a plastic packet, snip off one end and drizzle). Remember to place a tray below the rack to catch the drippings. Sprinkle the coconut before the icing sets. For the cupcakes, it was little chocolate sprinkles.
The cake was very moist and light, and was enjoyed by all.
The kids had fun too and iced the muffins to their hearts’ content