I really do enjoy baking, and try to take every opportunity I have to get myself in the kitchen and cook something up. Considering that it has recently been the Summer Holidays (well, it still is in fact), I have found a lot more time to actually do some baking, and the other day in fact tried my hand at a new found recipe...
The recipe in question was for a Raspberry, Almond and Coconut Traybake, and was a cake that really sounded quite mouth-watering to me- I absolutely loved the idea (and look) of the dish that was sat on the webpage before my eyes, and really felt intrigued by the thought of the Raspberries adding that extra bit of zing to the almond and coconut mix. So, I went ahead and tried out the recipe for myself and am now going to take you through how I went about making it...feel free to take a look at how the professionals do it over on the GoodFood Website as well though, which is where I stumbled across this lovely recipe in the first place!
250g Self-Raising Flour
50g Chopped Almonds
280g Golden Caster Sugar
50g Desicated Coconut
2 Medium Eggs
Fresh Raspberries (you can also use frozen ones)
1. Firstly, to make these rather lovely sweet treats, I set the oven to 180 degrees Celsius (Gas Mark 4) and lined a rectangular cake tin with baking paper.
2. Next, I popped the flour, sugar, almonds and butter into a bowl and rubbed the ingredients together until they were all mixed in (if you have a food processor you can also use that to mix these things together, and that way you don't get all the butter down your nails too!).
3. Then, I got about 80g (3oz) of the mix and put it in a separate bowl where I added the coconut to it and mixed them together. In the bowl with the rest of the mixture, I added both the eggs and stirred the mix until it was relatively smooth (I also added a little Almond Extract at this point despite the fact that said ingredient is not mentioned in the original recipe, but I thought it may just add that little bit of extra flavour to the cake) .
4. After smoothing that cake mixture into my tin, I dotted some of my raspberries on top and then sprinkled on the coconut mix (this mix kind of acts in the same way as the top of a crumble mix does, and just adds a bit of a crunchy/chewy element to the cake).
5. I then placed my cake into the oven for around 30 minutes (or when it had gone mostly golden on top), before adding the scattering on the rest of my raspberries and popping back in the oven for a further 15 minutes or so.
6. When the cake was totally golden on top (and I had put a skewer into it also to make sure it was fully cooked inside), I left it to cool before cutting off the edges that were a little messy, and then dividing into around 8 good-sized pieces.
7. Of course, I then set about eating a slice myself!
All in all, this recipe was pretty easy to follow and thankfully my Traybake was rather gorgeous once I got it out of the oven (even if I do say so myself)- the coconut crumble element on top added an extra bit of chewiness, while the raspberries definitely included a burst of flavour every couple of mouthfuls.
I shall definitely be having a go at making this cake again in the future though, and hopefully if you like baking than you can perhaps try your hand at it also- not only is it lovely to eat on its own (with a cup of tea in my case), I also can imagine that pairing this dish with ice cream or custard for more of a dessert feel would also be a nice touch!