Raspberry and coconut cakes

Ingredients

175 g (6 oz) each of butter and Billington’s Unrefined Golden Caster Sugar
3 medium eggs
75 g (3 oz) each of raspberries and SR flour
3 tbsp milk
75 g (3 oz) desiccated coconut
25 g (1 oz) ground almonds

Preheat oven to 190 C, 375 F or gas mark 5. Line a 12-hole muffin tin with paper cases.

Beat butter and sugar together until light and fluffy. Gradually whisk in eggs. Add half of raspberries, all of the flour and milk and gently fold in until creamy. Fold in coconut and almonds.

Spoon mix into cases, scattering over remaining raspberries.

Bake for 15 to 20 minutes, until risen, golden and springy to the touch.

(Serves 12)

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