As promised the cake recipe! My apologies for the not so professional photo’s of the cake. I had to give the task to my husband. See, I work 40 hours in a week and in the winter it is still dark when I leave home and when I return home. So basically I only have the weekends to make good pictures in daylight. How come it never hit me that my husband wouldn’t have a clue about food photography? Perhaps a secret hope that he would be a natural talent? He did say he would try to do better next time. Back to the cranberry & coconut cake, I got the recipe from a cake recipe book which I bought a few years back for 6 euro’s. And boy o boy what a investment it was! Every single cake recipe I tried from that book is a no fail recipe! Translated from Dutch the book is called “1 batter for 100 cakes: make with one basic recipe 100 different cakes”. This cranberry coconut cake is absolutely delicious, there is just 50 grams of shredded coconut in it but the dried shredded coconut and dried cranberry really complement each other in this recipe. The only addition I put in was 1 tsp of lemon aroma, felt that would do justice to the cake and it sure did!
Here is the recipe translated into English:
Makes 10 pieces
Ingredients:
185 g flour
1 ts baking powder
180 g unsalted soft butter
150 g sugar
3 eggs
1 tsp vanilla aroma
75 g dried cranberry’s
2 tbsp cranberry juice
50 g dried shredded coconut
For the topping (I did not make this)
3 tbsp cranberry sauce
2 tbs roasted shredded coconut
1. heat oven (180 celsius).
2. Siff the flour and bakingpowder above a big bowl and add butter, sugar, eggs, vanilla aroma (and if you want lemon aroma). Mix till the mixture is smooth and stir in the cranberry’s, coconut and cranberry juice.
3. Pour the mixture into a greased baking tin and bake for 30-35 minutes. My experience: you would need to leave it in the oven longer.
4. Let the cake cool off and add the cranberry sauce and roasted coconut.
On the right picture you can see there was a lot of cake left…..on the left picture you can see the last piece. Yep that’s the last piece when my husband remembered to make a picture……*sigh*
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Hierbij de lang verwachte cakerecept! Excuus voor de niet zo ‘profi’foto’s van de cake. Ik had deze taak aan mijn man toevertrouwd en euh die heeft het een beetje verprutst. Ik moest naar werk en hij had tijd….. Hij gaf wel aan dat hij het de volgende keer beter zal doen (yay????). Terug naar het recept, de cranberry & kokoscake! Dit recept heb ik uit een supergoed cakereceptenboekje namelijk: “1 beslag 100 cakes: maak met 1 basisrecept 100 verschillende cakes” ISBN 9781445414171. Dit boekje heb ik een aantal jaar terug gekocht voor 6 euro en wat was dat een investering geweest! Elk recept die ik heb uitgeprobeerd lukt gewoon in 1 keer! En elk recept begint inderdaad met dezelfde basis namelijk:
185 gram bloem*
1 el bakpoeder
180 g ongezouten zachte boter
150 g fijne kristalsuiker
*de hoeveelheden verschillen soms per recept in het boek, maar over het algemeen is dit het basisrecept.
