COCONUT and LIME CAKE
Published 10th June 2017
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Well we had a lovely time at Open Farm Sunday up at Stainton le Vale, near Market Rasen this weekend (11th June 2017). This is our third year attending this very event and it is extremely well run, with organisations promoting British Farming such as the NFU, agricultural machinery and agronomy firms explaining their role in supporting the farming community, food producers demonstrating butchery and sausage making skills, rare breed organisations, falconry and of course the obligatory food shed (where we had a stand). Mary and Michael fromCote Hill Cheese had a stand, as too did Jenny Smith from Jenny's Jams and the girls from Pipers Crisps.
Visitors were able to go on the tractor rides and follow the nature walks, and we had a very busy day talking to everyone about how we farm at Fulbeck Farms, grow our crops, rear our animals and of course cold press our rapeseed oil! This year I took along a gluten free brownie cake, a Victoria Sponge Cake and a Coconut & Lime Cake for sampling which all completely disappeared.
As promised to everyone - here is the recipe!
Also I made kilner jars of my famous "Asparagus, Pea & Mint Dip" and "Roasted Red Pepper & Tomato Dip" and you'll find this recipe on our Recipes Section on the website.
It was lovely meeting new people and saying hello to our regulars - glad we all had a good day with the weather and we'll see you all next year!
This is a delicious zesty tray bake perfect for a summer party!
Ingredients:
400 g plain flour
3 tsp baking powder
200 g dessicated coconut
240 ml Ownsworth's Rapeseed Oil
1/2 tsp salt
400 g sugar
zest and juice of 3 limes
4 eggs
240 ml milk
Method:
1. Combine all the dry ingredients in a large mixing bowl.
2. Beat 4 eggs and pour on top of the dry ingredients.
3. Next add the zest and juice of the limes to the bowl of ingredients.
4. Finally measure out the milk and also the rapeseed oil and pour these over the other
ingredients.
5. Using a wooden spoon thoroughly mix in all the dry and wet ingredients until completely
combined and you have a batter consistency.
6. Lightly oil a disposable tin foil roasting tray (32 cm x 20 cm) and pour in the cake batter,
smoothing the top level with a knife.
(you can buy these trays readily in the large supermarkets)
7. Next place the tray bake carefully in a pre-heated oven, 180 degrees C/350 degrees F/Gas
Mark 4 for approximately 30 minutes (approximately 25 minutes for a fan assisted oven)
or until well risen and baked through. Remove from the oven keeping the cake sat in the
tin foil tray.
8. Meanwhile zest another lime and put the zest to one side. Remove the juice from this lime
into a small bowl.
9. Whilst still warm and using a wooden skewer pierce the cake across the whole of the top ready
for pouring over your lime drizzle.
10. To make the lime drizzle: Put 5 tablespoons of water and 5 tablespoons of sugar into a small
pan and gently heat until the sugar has completely dissolved then stir in the reserved lime
juice.
11. Using a metal spoon drizzle the lime syrup over the whole cake making sure you don't
forget the corners! Use all the lime syrup to soak into the cake.
12. When your cake is cold, make a glace icing (combining icing sugar and water to make a soft
not too runny icing, which you can spread over the whole of the top of the cake.
13. To decorate sprinkle over the lime zest you reserved earlier and a handful or two of dessicated
coconut.
14. Cut into squares (you can leave the squares in the tinfoil tray or display on a pretty cake
stand.
