Its been continuous blogging for ten days by now and it was all under one common theme: baking.
To make life easy for me, I decided to do celebration cakes for the first week. The second week was for simple ‘naked’ cakes. One celebration cake from first week spilled over to the 2nd, but otherwise I have been able to stick to some pattern.
The simple cakes for 2nd week all happened to be fruit based as well. The first two recipes were dry fruit-ish, the next two were banana based. The last recipe had to be a little different from the others. So here it is: a bright red strawberry cake!
I had picked up a pack of sweetened coconut flakes while shopping and had no idea whatsoever to do with it. This cake came as a solution when I saw this in Martha Stewart’s book : Cakes. So, my dilemma with sweetened coconut flakes got over partially. But the next time I am baking this cake, I would skip the coconut. It was a new taste and it needs sometime to get used to it.
Watch this space for a week of savory bakes next week. But if you are still looking for something sweet, scroll down for the recipe for a lemony- coconutty-strawberry-cake.
Recipe source: Martha Stewart’s book: Cakes
- 1 3/4 cups flour
- 2 tsp baking powder
- a pinch salt
- 1 cup packed sweetened shredded coconut (optional)
- 3/4 cup butter (~160 gm)
- 1 cup sugar
- 3 eggs
- 3/4 cup buttermilk
- 2 tsp grated lime/lemon zest
- 2 tbsp lime/ lemon juice
- 3 cups berries of your choice (blue berries, blackberries, raspberries, strawberries, cranberries etc)*
- 3 tbsp orange juice
- 1 tbsp sugar
- 1 tbsp flour
*I had only strawberries, so that is what I have used
- Preheat the oven to 350F/180C. Grease and dust with flour a 9X13″ baking dish. I used a big pie dish that I had.
- Whisk the flour, baking powder, salt and coconut(if using) together.
- Beat butter and sugar until pale and fluffy. you can use a hand/stand mixer for this.
- Add the eggs, one at a time and beat it in.
- Add flour in 3 batches, alternating with 2 batches of buttermilk. Mix after each addition.
- Stir in the lemon zest and juice. Pour the batter into the baking dish and smooth out the top.
- In a separate bowl, tpss the berries with 1 tbsp sugar, 1 tbsp flour and 3 tbsp orange juice.**
- Scatter this mix evenly on top of the cake batter.
- Bake for about 40 minutes or until a skewer comes out free of crumbs when inserted in the middle.
- Let it cool before slicing and serving.
**I found that the berry mix were too watery because of the combined action of oranges and sugar. I might be skipping it or reducing the amount the next time. Yes, I am sure there will be a next time for this cake.
This post goes to Blogging Marathon. This month’s theme is baking.
Week 1, celebration cakes:
- Ponque : A pound cake from Puerto Rico
- Tres Leches – Three milk cake
- Ombre cake
- Sofa cake using eggless vanilla cake
Week 2, fruit based cakes (except day 1):
- Chocolate cake
- Eggless Fruit cake with buttermilk
- Eggless fruit cake
- Caramel Banana cake
- Easy banana cake
- Berry cake with lemon