Monday, 18 July 2016

Quick Currant, Almond & Coconut Cake

3 or 4ozs. Demerara Sugar
3 ozs. of Suma Olive Spread (dairyfree)
1oz. butter - - (or 4 ozs of Suma Olive Spread in total)
1/4 tsp. Almond essence and 1/4 tsp.Vanilla essence
2 eggs
3 ozs. Self-Raising Flour
1 oz.  Ground Almonds
approx. 3/4cup of Currants - (doesn't have to be exact)
Approx. Tablespoonful Desicated Coconut - (also doesn't have to be exact)
Paper Liner for ease - or - grease and flour baking tin.

1. Cream the sugar and fat together with the essences.
2. Add the eggs one at a time, beating together with a tablespoon of the flour*
3. Add the currants to the remaining flour and Ground Almonds and mix in well.
4. If the batter is a little heavy, pour in some slightly cooled boiled water, and stir/beat until you have a good cake consistency.  Dont overbeat the cake batter.
5.  Pour into your baking tin, sprinkle with the Desicated Coconut and
Bake at 160/180 deg.C, for approx. 45 mins.  
Test with a skewer in the centre, to make sure it comes out clean and the cake is cooked through.

Cool and eat.

*adding a small amount of flour with the eggs, stops the mixture from splitting.
If your cake batter does split, a small amount of boiling water, beaten in, usually does it.

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