May 01, 2017
Make the most of Mother's Day by enjoying some special time with mum, a grandma or close motherly friend. Nothing beats baking a delicious cake and sharing afternoon tea together. This moist cake is quick and easy, and you can bake it a few days before and then just finish it off on the day. Happy Mother's Day to all the lovely mothers out there who do so much for their families and loved ones. If you do not have time to bake a cake or you live too far away from your mother, see our delicious gourmet food hampers, including sweet dessert hampers, and personal gifts for her - we can gift wrap your stylish and unique gift and send it, with your personal message, to anywhere in NZ, in time for Mother's Day.
Mother's Day Coconut Vanilla Cake with Blueberries & Thick Yoghurt Topping
125 g butter
1/2 teaspoon vanilla essence
1 cup castor sugar
1/2 cup desiccated coconut
1 1/2 cup self raising flour
250g tub sour cream
1/3 cup milk
1 cup of frozen or fresh blueberries (or other berry) - optional
For the topping: 1 cup thick greek plain yoghurt & a drizzle of fruit syrup (optional - we used a few drops of Blue Frog Zesty Raspberry Syrup, found in Farro and other gourmet food stores). Alternatively, you could just add some lemon zest and a drizzle of honey to the yoghurt.
icing sugar and toasted shredded coconut (optional, for the topping).
Icing - mix 1 - 1 1/2 cups of thick greek plain yoghurt with optional fruit syrup or the zest of a lemon and a drizzle of honey. Ensure that it does not become too moist - it needs to be quite thick so that it stays on the cake. Smooth over the top of the cake. To toast the coconut - place a layer of shredded coconut under the grill, and gently toast it; or dry fry the coconut in a non stick frying pan, tossing the coconut frequently - check constantly as it burns easily. Cool the coconut, before using.
A cake from my mother's collection of recipes, adapted to create a more modern, fresh version.
August 14, 2017
June 21, 2017
February 22, 2017