Since it appeared on Postcards, I have longed to make Phillippa's Raspberry Coconut Teacake. I own a copy of Phillippa's Home Baking, the book in which the recipe is also featured, so I can't explain why it took me almost a year to get around to making it.
This cake, as Phillippa mentions, is unusual as it does not contain any butter or eggs. I also could not resist the fact that this cake is naturally pink (my favourite colour for cakes!) and is chock full of raspberries.
The icing is quite unusual as it contains the juice of five raspberries. I began to think that the raspberries I was sieving would never yield juice, but in the end, they did, to give the cake icing its glorious pink colour:
7 comments:
It looks very pink and pretty! I wonder if it would be better to add less sugar?
Sounds very interesting - though I hate sieving fruit for the juice so if it was very sweet I might be tempted to skip the icing
This is exactly the sort of cake I love :)
This cake combines 2 of my favorites! It looks so moist and delicious!!!
THAT GLAZE is everything!!
That is quite an unusual cake but it looks so pretty with its pink icing!!!
Oh, I need to make this one...raspberry and coconut together must mean you are in heaven surely. I love that combination. Maybe I can make a wee cake and keep it all for myself, not even tell anyone else I made it! :-) Lovely. You find the best things.
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