I normally shy away from recipes that have 'parts' to them. I'm more of a 'chuck it in and mix it around' chef.
But after our fourth blackberry hunt this morning, which resulted in a bumper crop, I decided to do a slightly more posh recipe for Sunday pudding. It was originally called blackberry and coconut cake, but hubby decided it looked like a Royal Crown so renamed it to Blackberry Regal Cake
This recipe has 4 parts to it and is adapted from the fab Veg box recipes site for blackberry and coconut slice:
- Prepare the blackberries
- Make the base
- Make the topping
- Assemble the cake and bake
Ingredients
For the base
- 150 gm butter
- 50 gm fructose
- 1 egg
- 200 gm plain flour
- 1 tsp baking powder
- 70-100mls milk
- 500gm blackberries
- 40 gms fructose
- 100 gm butter
- 50 gm fructose
- 2 eggs
- 50 gm plain flour
- 200 gm dessicated coconut
Make the blackberry layer
- Put the blackberries and the 40 gms fructose into a saucepan.
- Bring to the boil slowly, then put a lid on and simmer for 20 minutes.
- Take the lid off and allow to thicken (I simply drained off the excess juice into a cup because I needed the oven for Sunday Lunch and chucked a bit of cornflour in there to thicken it)
Make the base
- Preheat the oven to 180.
- While the blackberries are cooking make the base.
- Cream together the butter and fructose
- Beat in 1 egg until you get a smooth batter
- Add the flour, baking powder and a little of the milk at a time until you get a thick, dropping consistency batter.
- Put this into the bottom of a greased deep cake tin and smooth over
Make the topping
- While the blackberries are still cooking make the topping.
- Cream together the butter and fructose
- Add the eggs and beat until you get a smooth batter
- Add the flour and coconut and mix well into a very stiff 'paste'
- Over the base of the cake, smooth the cooked blackberries
- Very carefully put the topping on. The topping is very stiff, so try and smooth it over with a knife but be gentle otherwise it will squash into the blackberries!
- Bake at 180 degrees for about 25 minutes until golden on the top.
- We served it warm with custard and will eat it cold with creme fraiche tomorrow!
Verdict:
8 1/2 out of 10. I love it Mummy, the cake is yummy, the blackberries are delicious. I love the crunchy coconut. It's a bit filling though and a tiny bit too sweet.
Wow what a fab idea for a blog! Haven't been on GP much over the summer so I've only just come across the link. Blackberry Regal Cake. Mmmm...sounds divine!
ReplyDeleteHi Talie,
ReplyDeleteGood to see you and thanks for leaving a comment. Glad you like the recipe, it's worth making!