Summer Nectarine, Raspberry and Coconut Cakes
Still making the most of those luscious summer fruits! Coconut keeps these cakes moist and tender and of course you can use peaches, plums and apricots. Use frozen raspberries or blueberries when fresh are out of season.
INGREDIENTS
¾ cup desiccated coconut
finely grated zest ½ an orange
juice 1 orange
¾ cup caster sugar
3 eggs
175 grams butter, very soft but not melted
1¼ cups self-raising flour
1 teaspoon baking powder
½ teaspoon ground mixed spice
2-3 nectarines cut into thin wedges
1 cup fresh or frozen raspberries
demerara or raw sugar
METHOD
Grease 1 x 12 hole individual brownie pan.
Preheat the oven to 180˚C.
Put the coconut, orange zest and juice and the sugar in a large bowl and rub together with your fingertips to infuse the flavours.
Whisk in the eggs then the butter until well combined. Sift in the flour, baking powder and mixed spice and beat gently until just combined.
Divide the batter evenly between the tins. Top each cake with 3 slices of nectarine and a few berries then sprinkle with a little demerara sugar.
Bake for 15 minutes until the cakes are risen and golden on top. Cool
in the tins for at least 20 minutes before removing.
Serve warm or at room temperature dusted with icing sugar and softly whipped cream topped with a pinch of caster sugar combined with a touch of ground cinnamon. The cakes will keep in an airtight container for 3 days. Makes 12
The individual brownie pan is by ‘d.line’ can be purchased at kitchen ware shops and some food stores. A 12 hole standard sized muffin pan can also be used.
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