Name: Raspberry and coconut teacake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10
Ingredients: Rosewater syrup; 2/3 cup water; 1/4 cup caster sugar; 1 teaspoon vanilla bean paste; 1 teaspoon rosewater; 3/4 cup caster sugar; 2 eggs; 1/4 cup pure thick cream; 40 gram butter, melted; 1 tablespoon lemon juice; 1 lemon, finely grated zest; 1 1/4 cup self-raising flour; 1 teaspoon baking powder; 2/3 cup shredded coconut; 1/2 cup frozen raspberries; thick cream, extra; raspberries, to serve

Ingredients

Rosewater syrup

2/3 cup water

1/4 cup caster sugar

1 teaspoon vanilla bean paste

1 teaspoon rosewater

3/4 cup caster sugar

2 eggs

1/4 cup pure thick cream

40 gram butter, melted

1 tablespoon lemon juice

1 lemon, finely grated zest

1 1/4 cup self-raising flour

1 teaspoon baking powder

2/3 cup shredded coconut

1/2 cup frozen raspberries

thick cream, extra

raspberries, to serve

Method

Raspberry and coconut teacake

1.Preheat oven to moderate,180°C. Lightly grease a 20cm round spring- form pan. Line base with baking paper.

2.In a medium bowl, combine sugar and eggs.Beat with an electric mixer for 1 minute until combined.Add cream and beat for a further 1-2 minutes, until pale and thickened. Stir in butter, juice and zest.

3.Sift flour and baking powder together. Fold into creamed mixture with coconut and raspberries.

4.Pour mixture into prepared pan. Bake for40-45 minutes, until cooked when tested with a skewer.

Rosewater Syrup

5.Meanwhile, combine all ingredients in a saucepan. Stir over low heat, until sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 4-5 minutes, until syrupy. Allow to cool.

6.Pour two-thirds of the syrup over warm cake. Cool in pan for 10 minutes before transferring to a wire rack to cool completely.Serve with cream, and extra raspberries and syrup.

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Ingredients

Method

Raspberry and coconut teacake

Rosewater Syrup

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