Preheat the oven to 180C/360F/Gas 4. Grease and line a 30cm/12in cake tin with baking parchment. For the cake, beat the flour, baking powder, butter, sugar, eggs, coconut and lime juice together ...
This lemon raspberry cake is rich, tender and full of lemon and raspberry flavors. If you like lemon and raspberry, this is a recipe you'll want to make as soon as you can. Prep: 1-1/4 hours ...
The following excerpt is their recipe for chocolate, raspberry, and seaweed cake. In a book filled with delicious recipes, we shouldn’t be missing a cake! Even a book about seaweed should have a ...
Grease and line the base and sides of a 13cm/5in, a 18cm/7in and a 23cm/9in deep, loose-bottom cake tin with non-stick ... in the fridge while you make the filling. (Make sure the base covers ...
In a large bowl, whisk together flour, baking soda and a pinch of salt. Add buttermilk and eggs and whisk until just combined. In a small bowl, mash raspberries with a fork and set aside. Heat a ...
This chocolate cake is not rich so makes a great carrier for icing. I’ve had a bit of fun here and used a butter icing swirled with raspberry puree. The leftover puree can be drizzled over the ...