I promised last week that I would share the recipes that were causing a bit of a baking frenzy in this house!
The reason for the frenzy is to clear out LAST YEAR’s strawberries and other fruit from the freezer before this year’s crop is upon us!
So this recipe is from that magazine. I did, of course, have to adjust [as always :)] coz I just didn’t have quite the mix of fruit! I’ve made it 3 times in the past 2 weeks – using Strawberries & Blackcurrents, Strawberries & Blueberries and finally Strawberries & Gooseberries!
For the base
- 60 g desiccated coconut
- 125 g self-raising flour
- 90 g soft light-brown sugar
- 125 g butter, softened
- 2 medium eggs
- 1 level teaspoon baking powder
For the topping:
- 350 g gooseberries, fresh or frozen and thawed
- 125 g strawberries, sliced
- 2 level tablespoons soft light-brown sugar
- 1 level tablespoon desiccated coconut
11 x 7 in baking tray.
Heat oven to 180 deg.
Put all the ingredients for the base into a large bowl, mix until smooth. Spread mixture out on tray.
Top with fruit. Sprinkle on sugar and coconut.
Bake for about 45 mins. (I would suggest covering it for last ten minutes – but this depends on your oven). Allow cake to cool in tin for a bit before removing.
Now how easy is that! I even forgot to put the baking powder in one time and no-one even noticed! And I’ve also used frozen fruit all the way with no adverse affects!