It’s been a busy week of cooking for photoshoots, recipe creation and food styling. My kitchen has been harbouring obscene quantities of cakes, biscuits and desserts – I’d have done a roaring trade if I’d set up a stall at the front of the house. Needless to say the neighbours have been eating well this week!
My working life as a freelance food writer seems to fluctuate from a fairly laid back existence of blogging about what I cooked for the boys’ tea, to a frantic period of recipe development where I disappear into a cloud of icing sugar and emerge 10 days later totally frazzled.
So as I reconnect with the real world, catch up on the washing and piles of admin, I’ll also be sharing the highlights of what i’ve been up to, starting with this rather zingy coconut and lime drizzle loaf cake.
It’s one of those brilliant chuck-it-all-in-and-give-it-a-good-mix kind of recipes, so there’s no faffing about and therefore an ideal recipe for children to make (for Mother’s Day perhaps?!). If you’re trying to get your primary school aged kids interested in maths, then how about assigning them with all the weighing and measuring?
If you have lunchboxes to fill, make a batch of mini loaf cakes using those nifty mini cases you can get at the supermarket. Reduce the cooking time to around 20-25 minutes, cool, decorate and then freeze. It’s great having a stash of frozen baked treats for picnics or when guests come over.
Coconut and lime drizzle loaf cake
Prep time: 10 mins
Cooking time: 1 hour
For the cake
225g flora cuisine
225g caster sugar
2 limes, zest and juice
225g self raising flour
100g dessicated coconut
For the drizzle
1 lime, zest and juice
8 tbsp icing sugar
1. Pre-heat the oven to 180C/160C fan/gas 4. Grease and line a loaf tin with greaseproof paper.
2. Put all of the cake ingredients in a large bowl and beat until combined.
3. Pour into the prepared tin and bake for 1 hour until risen and golden. Insert a toothpick into the centre and if the sponge is cooked it’ll come out clean. Pop onto a wire rack to cool.
4. For the drizzle, sieve the icing sugar into a large bowl and then mix in the lime zest and juice to form an icing thin enough to make the glaze.
5. Brush over the surface of the cake and allow to set before serving.
Cook’s tip: Keep an eye on the cake when it’s had about 40 mins in the oven. If the top is starting to go dark pop some foil over the top to stop it burning.
Margarine or butter?
The rather golden colour of this sponge is not from using butter as you might expect, but from a product i’d not tried before. Flora got in touch to see if I could come up with a recipe for them, so I picked up a bottle of Flora Cuisine to try. It’s kind of like liquid margarine, so it’s mega easy to squirt into a mixing bowl. If you’re keeping an eye on your saturated fat intake, Flora Cuisine contains 85% less than butter.
I have to admit I am a complete butter addict, but I was pleasantly surprised how tasty this cake turned out and how light and fluffy the resulting sponge was. I’d certainly use it again, but will always use butter for frosting where you can taste it so directly.
Do you use margarine or butter in your baking? Can you tell the difference in cakes and biscuits?
Disclosure: I have been paid for the time spent creating and photographing this recipe featuring Flora Cuisine, and for writing this blog post. All views are my own.