Wow the last few days have surely been so busy .Last month I submitted this recipe of mine into the Clandestine Cake Club competition for The Cake and Bake Show which is happening this weekend. A couple of weeks ago I received an email saying my recipe made into the final 10 and I had to present this cake at the show. The cakes were being judged on taste and texture by Chef and TV presenter Peter Sidwell. Well alongside other entries,the competition was tough for the judge and for Lynn Hill who is the founder of Clandestine Cake Club. Unfortunately I didn’t win but the feedback I received from Peter Sidwell, Lynn and the volunteers was so brilliant that I was feeling extremely happy to have taken part. Peter said it was a great bake, good texture and creative. Lynn said it tasted so delicious and one of the volunteers who blogs herself stated she tried some and it was lovely and will be making that combination. I was really taken back by such lovely comments and feedback, I was delighted that a top chef and TV presenter tasted my creation and gave me positive feedback on the technicality and texture of the cake. For me, to have got through to the final 10 from hundreds of entries is an achievement in it self. My passion for baking with creativity continues and meeting so many inspiring idols at the show fuels it even more. Following on from this competition here I am sharing this recipe with my readers. The first time I made this cake was for my husbands birthday this year as he is a big fan of anything that has coconut. Family and friends enjoyed it so much all we had left was crumbs on the board. The addition of cardamom to this mix is subtle and not over powering which is the beauty of this cake.
Makes one 8″ cake
255g Self raising flour
285g Caster sugar
5 large eggs
1/2 Tsp Cardamom Powder
57g Desiccated coconut
1 Tbsp Milk
Zest of 4 limes- leave a tablespoon of Zest aside for decoration
Green food colouring- as required
100g Coconut chips/flakes- toasted over low flame
Lime SyrupJuice of 4 limes
1/2 cup sugar
White Chocolate Ganache
300g white chocolate chopped into equal pieces
300ml double cream
3-4 green cardamom pods
1. Preheat oven to 180 degree C or 160 for fan. Line the cake tin with grease proof paper.
2. Cream the margarine/butter and sugar till light and fluffy approx 5 minutes or less if using a mixer.
3. Add the eggs and beat well to obtain a smooth mixture. Add food colouring and milk and mix until incorporated.
4. Fold in the sifted flour, coconut, cardamom powder and lime zest. Pour the batter into the cake tin and bake in pre heated oven for 50-60 minutes. At around 50 mins insert a skewer to check cake is cooked.
5. Once baked, leave in tin for 5 minutes before transferring onto wire rack to cool.
6. For the lime syrup, heat the lime juice and sugar over medium heat till it reaches to a boil, about 3-4 mins. Turn off the heat and leave aside. For the coconut chips, in a frying pan toast them over ow heat making sure not to burn them.Leave aside to cool.
7. For the ganache, place the chocolate in a glass bowl, in a saucepan, add cream and cardamom pods and bring to a boil, stirring to ensure no lumps. Pour the cream through a sieve over the chocolate and stir until cream and chocolate have mixed together and you get a glossy looking mixture.
8. Place the bowl in the fridge for about 10 mins for ganache to cool slightly, using an electric whisk or by hand whip the mixture for about 1-2 mins and return to the fridge till it sets to a spreadable consistency. Remember not to leave in the fridge for too long or else ganache will set hard.
9. Once the cake is slightly cool, slice it horizontally and brush lime syrup all over the cake
10. Once fully cooled place your cake on a board or dish and it is ready to be decorated.