280 grams butter at room temperature
280 grams caster sugar
200 grams plain flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup desiccated coconut
½ teaspoon sea salt
½ cup milk
finely grated of zest 1 lemon or lime
2½ cups frozen free-flow raspberries
200 grams frozen raspberries
200 grams raspberry jam
½ cup water
freeze-dried or fresh raspberries
8 x 200 ml capacity cake tins, well brushed with melted butter
Preheat the oven to 180˚C.
Beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, adding a teaspoonful of flour with each egg. Sift the remaining flour, baking powder and baking soda together and stir in the coconut and salt. Using a large metal spoon, fold the dry ingredients into the butter mixture along with the milk and lemon zest. The batter will be thick.
Fill the cake tins half full, spreading the batter evenly with a spoon. Top this with 5 raspberries then spoon over the remaining batter, spreading it evenly then place another 4 raspberries on top. Put the tins on a baking tray and bake for 30 minutes, turning the tray for even browning if necessary. The cakes should feel firm to the touch and be pulling away from the sides of the tin. Leave for 15 minutes then remove from the tins and cool.
Glaze: Put the frozen raspberries, jam and water in a medium saucepan and bring to the boil, stirring to combine. Simmer for 15 minutes, stirring often, until the mixture is thick and reduced. Tip into a fine sieve set over a bowl and, using the back of a spoon, press the mixture through until only the seeds remain in the sieve. Cool and refrigerate until ready to use.
To assemble: Spoon the glaze over the cakes, letting some of it run down the sides then top with a few freeze-dried raspberries. Dust with icing sugar and serve with softly whipped cream or thick plain yoghurt if desired. The unglazed cakes can be made and kept in an airtight container for 3 days.
Fresh As Freeze-Dried Raspberries are available from gourmet food stores or email [email protected] for stockists.