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!
Having flicked through the Women’s Weekly ‘Cook with Us’ magazine at Yvonne of Hey Pesto! I thought I should get a copy for myself. The title was 68 teatime treats…. who could resist!
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!
Ingredients:
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.
Ingredients for base
Top with fruit. Sprinkle on sugar and coconut.
Strawberry & Blueberry
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!
Enjoy!
A Year In Redwood 
All tasted as good as they looked,especiall delicious with cheese
This looks great – wonder how it would be with rhubarb?
@Caroline I am thinking of trying it with rhubarb (have some of that frozen from last year too!). Imagine I might have to cook it a bit first tho! Will let you know outcome!
Do please, I’d love to hear how you get on!
@Caroline@Bibliocook… tried the recipe again today. This time I used Rhubarb and Strawberries and according to my 2 tasters it was ‘gorgeous’! I baked the chunks of rhubarb (tossed in some vanilla caster sugar) for half an hour first. Allowed it to cool and then just continued on! Let me know if you try it!
Sounds like a plan!
Let me know how it turns out!