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passion fruit and coconut cake

Passion Fruit and Coconut Cake

Prep

20 MINS

Bake

35 mins

Serves

4

Difficulty

Easy
passion fruit and coconut cake

About

This delicious Passion Fruit and Coconut Cake is perfect for a small household as it makes a small 6-inch cake. It also keeps incredibly well so that none will go to waste. There are lots of substitutions listed so you can make this regardless of what ingredients you can get hold of.

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Instructions
Ingredients
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Step 1

Preheat the oven to 180ºC (160ºC Fan) and lightly grease, and line with parchment, a 6 inch round cake pan. You can bake this batter in any small mould and would work as cupcakes, mini loaf cakes or in a loaf pan.

Step 2

In a large bowl add the coconut oil (or vegetable oil melted butter or olive oil), yoghurt (or buttermilk, sour cream, creme fraiche or keffir), passion fruit puree (or any citrus juice), the Tate & Lyle Pure Cane Caster Sugar and the lime zest (or the zest of whatever citrus you prefer). Whisk together briefly just to mix everything together. In a separate bowl whisk together the remaining ingredients and add these to the bowl with the liquid ingredients. Stir together until you have a smooth batter. If you don't want to make a coconut cake you can replace the desiccated coconut with semolina.

Step 3

Pour the batter into your prepared cake tin and bake in the preheated oven for about 35 minutes or until golden brown and the cake springs back to a light touch. If using a different mould use this timing as a guide. If making individual cakes check them after roughly 20 minutes using the same clues to test for doneness.

Step 4

Set the pan on a wire rack for 15 minutes before turning out onto a wire rack to cool.

Step 5

As the cake is cooling, but not fully cooled, make the glaze. Mix together the icing sugar and enough liquid to make a thick but pourable glaze. Using passion fruit this should be the juice from between 1 and 2 passion fruits. As above you can use whatever citrus juice you like to make this glaze. Pour the glaze on the top of the cake and tease it to the edges so it drips down the side. If you want you can finish the cake with a sprinkling of flaked or desiccated coconut, some lime zest or just leave it clear.

Step 6

This cake will keep happily, in a sealed container, for at least 4 days.

Ingredients – 10 items

Serving

1

For the Cake

Coconut-butter

Coconut oil

60ml

Natural yoghurt

60ml

Passion fruit juice

20ml
Eggs

Large eggs

2
Pure Cane Caster Sugar

Tate & Lyle Pure Cane Caster Sugar

125g
Lime

Lime zest

1
Flour

Self raising flour

60g

Ground almonds

50g
Flaked coconut

Desiccated coconut

50g
Baking-powder

Baking powder

try with 1 tsp and plain flour

1/2 tsp

For the Glaze

Fairtrade Cane Icing Sugar

Tate & Lyle Pure Cane Icing Sugar

100g

Passion fruit

pulp

1 or 2

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#TATE&LYLESUGAR #WELOVEBAKING
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Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:

Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
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This Valentine's Strawberry Cake is perfect for sharing the love; a light, fluffy sponge filled with a passionate pink buttercream.

See the recipe below:

Ingredients

220g Butter
200g Tate and Lyle Caster Sugar
2 Large Eggs
90g Strawberry Puree
2-3 drops of pink food colouring for a brighter pink cake (optional)
200g Self Raising Flour
1/2 Tsp Baking Powder

For The Strawberry Puree 

250g Fresh Strawberries
50g Tate and Lyle Granulated Sugar
25ml Water

Cream Filling And Frosting

300g Tate and Lyle Icing Sugar
180g Softened Butter
100g Cream Cheese
2 Tbsp Strawberry Puree

Method

(Preheat oven to 180ºC, 160ºC Fan, Gas Mark 4)

- Grease and line two 20cm cake tins with baking parchment.

- For the strawberry puree, have strawberries then add to a pan with the water and sugar. Cook over medium heat for approximately 7 minutes until the strawberries begin to break down. Remove from the heat and puree with a stick blender and cool.

- For the cake, cream the butter and caster sugar until light and creamy, whisk in the eggs one at a time, and carefully fold in 90g of the cooled strawberry puree and 2/3 drops of pink food colouring. Add the sieved flour, which has had the baking powder, added.

- Divide the mix between the two tins and bake for approximately 20 minutes or until a skewer comes out clean when inserted into the middle of the sponge. Allow to cool in the tins for 1 hour.

 - Meanwhile, make the filling and frosting by mixing the sieved icing sugar and butter together, introducing the remaining strawberry puree and mixing well. If you prefer a brighter pink you can add 1-2 drops of pink colour to enhance.

- Once mixed well, add in the cream cheese until the mix is evenly incorporated. Leave to settle for 30 minutes before using.

- Sandwich the centre of the cakes together with a little of the filling. Use the remainder for the top and sides of the cake, with a small palette knife to create a finish of your choice.

- Decorate with any remaining strawberries!
Is there a preserve more perfect than homemade strawberry jam? 

Made with our very own Tate & Lyle Jam Sugar, a jar of this has always been our breakfast staple... and it won't be long before we're stewing up the next batch!

A go-to recipe, whatever the season 💙

750g Strawberries wiped, hulled and halved.
500g Tate and Lyle Jam Sugar.
Juice of 1 lemon.

Method.

Place the strawberries in a large bowl and stir through the sugar.
Leave uncovered for 6 hours until the sugar has dissolved. 
Place two saucers in the freezer to test the set point of the jam later.
Place the strawberries in a heavy based large saucepan with the lemon juice on a low heat until all the sugar grains have dissolved.
When all the grains have dissolved turn up the heat and boil for 10 minutes or until the temperature of 105c is reached if you have a jam thermometer. If you don’t have a thermometer, spoon a little jam onto one of the frozen saucers if the jam wrinkles after a minute this is a sign it is setting. If it is not appearing set, re-boil for a few more minutes and re-test until set point is reached.
Use a spoon to remove any scum leave to settle out for 5 minutes.
Spoon into sterilised jars.

Enjoy!

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