This is a traditional method cake that is pretty easy and delicious. It’s a nice one to do with any budding bakers in your house, after all every child should know how to make cake, and this is the traditional creaming method for lots of delicious ones. It’s a lovely recipe that can be altered for different flavours, but this would look absolutely lovely for an Easter coffee morning.
180gr unsalted butter
180-gr caster sugar
4 large free range eggs
180 gr self-raising flour
75gr raspberry jam
1 tsp. vanilla extract
50gr ground almonds
50 gr raspberry jam
75 gr desiccated coconut
- Butter the base and sides of a Bundt tin, max size 2lb
- In the bowl of an electric mixer with the spade attachment beat the butter, vanilla and sugar together until light and fluffy — and when you think its beaten enough beat it again.
- Add the eggs one at a time beating well between each addition.
- Sift together the flour and ground almond.
- Gradually add the flour to the mix beating lightly between each addition.
- Scrape half the mix into the prepared tin, fill the jam into a paper or mini piping bag, and pipe some thin lines of jam concentrically onto the surface of the mix.
- Carefully spoon the rest of the mix (or enough to come two thirds of the way up the tin, if you have a bit too much mix depending on your tin fill it into one or two cup cake papers) gently on top and spread gently until it’s even on top.
- Bake in the centre of the oven for 30 to 40 minutes until golden on top and a skewer inserted in the centre comes out clean.
- Once cooked allow to cool for 5 to 10 minutes then turn out onto a wire rack.
- Allow to cool fully before topping with raspberry jam, spreading it all over the top.
- Carefully with clean hands press and scatter small amounts of coconut into the centre part of the cake. Continue until the cake is fully covered in coconut.
- Put on a lovely display plate and enjoy.
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