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Monday, July 31, 2006

Red Currant and Coconut Cake recipe

After searching the internet for inspiration of what I could do with my red currant crop I decided to improvise. I am pleased to report that the following recipe turned out to be a triumph - even my 9 year old nephew liked it enough to have 2 slices...

Ingredients
8 oz self-raising flour
4 oz butter
4 oz sugar
1 egg - beaten
1/8 pint milk
5 oz red currants (or however many you have picked...)
2 oz desiccated coconut
pinch of salt

Process
Sieve flour and pinch of salt into mixing bowl
Rub in the butter
Mix in the sugar
Add the egg and the milk and stir into the mixture until a consistent texture
Stir in the coconut
Fold in the red currants

Grease a 7" round cake tin.
Add the mixture, hollowing the centre
Cook at 170 degrees C for 1hour 15 minutes, or until golden brown on top

2 comments:

Henry Yeo said...

I want to taste it!!!!
we don't get fresh red currants in Malaysia

Kathy Rush said...

I'm looking forward to trying this recipe even though I haven't got any redcurrants at the moment. Will have to buy some, or use some other fruit.

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