Coconut and lime cake

Coconut and lime cake

Coconut and lime was always in the list of cakes I offered to bake for King John’s House tea room, and they have started to take me up on it.

The sponge – 3 layers of it – is a variation on the one used for my lemon bundt cake. It’s both light and moist and carries a lot of flavour.

The frosting has a white chocolate base, with coconut cream and dessicated coconut, and a dash of lime extract.

I’m making it again tonight 🙂

Drizzle day

I’ve been in the mood for a bit of tang lately. Before I started on my weekly bake for my colleagues, I had a list of 6 different citrus drizzle cakes I wanted to make, or make again. I only made two, because that’s reasonable. The rest will have to wait…

Lemon drizzle cake

This classic lemon drizzle, out of Felicity Cloake’s recipe  for “the perfect lemon drizzle cake” in The Guardian, always hits the spot. The only down point this time was that the lemon juice didn’t permeate all the way through. Note to self for next time: more lemon juice!

 

Lime and black sesame drizzle cake

This Cardamom Trail recipe contrasts roasted sesame and the tang of citrus. Since the cake itself only has the more mellow perfume of orange, I found that it could use an initial drizzle of pure lime juice before the glaze. But as I said, I’m in the mood for tang…