10 March 2011

Buon Viaggio

My oldest &  dearest friend is jetting abroad today.
So what better way to enjoy those last few moments together than with
a cup of tea & sweet little cake.

Raspberry, white chocolate, coconut & lime with royal icing...

...it puts a bit of a sweeter view on 'goodbye' day!

375g butter, softened
230g White sugar
4 Eggs
300g Plain four, sifted
2/3 cup Shredded coconut
400g White chocolate melted
200g Raspberries ( i used frozen ones-cheaper!)
Zest of 1 lime -finely grated

First off heat the oven up to 170 degrees. Then pop the butter & sugar in a bowl of an electric mixer & beat for about 8-10mins or until the mixture is light & creamy. Add the eggs, one at a time, mixing well after each addition. Then fold through the flour, coconut, raspberries, zest & white chocolate. Spoon the mixture into well greased cupcake or little cake moulds & bake for 20mins or until turning golden on top & spring back. Turn the oven off & leave in there for about 5 mins before  taking the trays out of the oven & leaving the little cakes to cool in the tin.

Royal Icing
2 Large Egg Whites
2 tablespoons lime juice
330g Icing Sugar

In a bowl of an electric mixer, beat the egg whites & lime juice until combined then add the sugar, mixing until it is all combined & there are no lumps.
Leave for about 5 mins while you take the cooled cakes out of their moulds then using a teaspoon plop a bit of icing on top of each one. I added a little lime zest on top just to tart it up, you could put a raspberry or coconut if you like.

Brew a cup of tea & Enjoy! x