Tuesday, 20 September 2016

Last of the summer raspberries

A simple recipe for a delicious treat, gluten, dairy and refined sugar free.

Coconut and raspberry sponge cake

Decorated with the pretty white petals from our geranium flowers in the garden.



- For the sponge

225g Olive oil butter / or any dairy free spread
225g wholemeal spelt flour
2 heaped tsp baking powder
3 large eggs
1tsp vanilla extract
225g maple syrup / honey

- For the Filling

1 tin / carton coconut cream
1-2 tbs maple syrup / honey
3/4 punnet of raspberries 
A sprinkle of desiccated coconut

- To Decorate

I decorated the top with final 1/4 raspberries, cut and scattered, a sprinkle of desiccated coconut and flowers.





- Method

- Preheat the oven to 180c/160c fan/ gas 4. Grease two round sandwich tins.
- Put the coconut cream in the fridge to chill.
- Cream the butter extra thoroughly until its really soft and fluffy, an electric whisk or standing mixer is best. In a separate bowl mix the spelt flour and baking powder and stir until well combined.
- Add an egg to the creamed butter, then a couple of tablespoons of the flour, fold this in and continue adding eggs and the remaining flour alternately until all the eggs have been added. fold in the last of the flour with vanilla extract and maple syrup, mix gently until all ingredients are combined.
- Divide the mixture between the two tins and bake in the oven for about 20 minutes, until the sponges are springy to the touch, light brown and shrinking away from the edge of the tins, leave them to cool for 5-10 minutes then turn them out on to a cooling rack. Allow the cakes to cool completely before filling and dressing.
- Remove the coconut cream from the fridge and empty in to a mixing bowl, add the maple syrup and whisk until forming gentle peaks, a consistency that is easy to spread, spoon on to the top of one of the cakes leaving enough for the top.
- Cut around 3/4 of the raspberries in half and lay on top of the cream with a sprinkle of desiccated coconut. place the other sponge on top. Decorate the top with the remaining cream and the remaining raspberries cut in to quarters, a sprinkle of desiccated coconut and flowers of your choice, (My flowers were just for show and were removed before eating.)





-A few notes,

-This recipe was inspired by a Davina Mccall recipe, I enjoy altering recipes to make them more suitable for my own dietary preferences.
-Coconut cream is the solid part of coconut milk, if you struggle to find coconut cream in your super market, buy coconut milk in a tin (the sort you might use for a curry) and scrape out the solid content leaving behind the water.


3 comments:

  1. Your cake is a piece of art...so beautiful and healthy and I can only guess- delicious! I like how you styled your photo shhot for it too. Naturally fresh.

    I make a simple cake using rice milk that we like to eat just plain or with a few berries or dollup of jam on the side with our tea. I think I may need to bake one this week. x

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    1. Bless you thank you, I really enjoy baking, and yes this cake is really delicious even if I do say so myself :) imagining that we are sitting looking out to sea on a faded floral sheet with tea in bone china cups and slice of this delicious cake x
      Your cake sounds so simply perfect, oooh yes why not! your husband will be so pleased, gosh Alex loves it when I bake :) xx

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  2. This looks so professional....another talent I've discovered about you! Thank you for the recipe; I will be having a go this week.....wonder if I can make mine look as good as yours? ;-) xx

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