I think the ducks may be a bit worried that the second drake has not reappeared. The are laying like nobody’s business at the minute. And we got our first hen egg! The excitement is unreal. I need to get out more often. How and ever….I have a glut of eggs now. What to do? There are only so many fried egg sandwiches or boiled eggs with brown bread you can have surely? I could make a quiche but that’s far too healthy. So I say when life gives you eggs, make cake.
There’s this recipe that I adore. It doesn’t take much work to make it but it needs to bake for a good while. And the trick is to let it cool so you can actually taste the flavours. Rarely done here. It’s normally wolfed down. But it’s so worth it if you can. It’s moist and crumbly at the same time. Sticky and deliciously moreish. Get your fat pants ready.
Coconut Syrup Cake
7 oz butter, softened
13 oz caster sugar
5 duck eggs (or 6 hen eggs if you haven’t got duck eggs)
2 tsps. baking powder
6 1/2 oz plain flour
7 oz desiccated coconut
9 oz sugar
3/4 cup water
3 tbsp. lemon juice
10″ square silicone baking tray
Preheat oven to 180C.
Beat butter and sugar together until pale and creamy. Add in the eggs one by one and beat well after each one. The mix should get lovely and fluffy looking and the beaters will leave a pattern in the mix when ready.
Fold in flour, baking powder and desiccated coconut and mix well.
Spoon cake batter into baking tray and bake in middle of the oven for about an hour or until the surface of the cake springs back under the finger and a skewer comes out clean. Cool the cake and then pierce all over with a skewer.
Place all three ingredients for the syrup into a saucepan and heat. The mixture starts off cloudy and as you keep stirring, the sugar dissolves and the syrup goes clear.
When cake has cooled, turn it out onto plate. Pour syrup over the cake and leave to stand for an hour or two to soak up.
This cake screams for a pot of coffee.