I love this cake. It is very pretty but not in that ‘Hey, look at me’ kind of way. Being clothed in white, its appearance is quite subdued but, as is so often the case with simple, it has a certain je ne sais quoi about it which makes it stand out from the crowd.
After Easter and the proliferation of chocolate cakes that appeared on the internet, from myself included I hasten to add, this cake was most welcome with its subtle, refreshing flavour and light, moist texture.
I have absolutely nothing against chocolate cakes, being a great fan myself and having a ten year old chocolate addict in house means that chocolate cake, of whatever persuasion, is always at the top of the request list and I am usually happy to oblige, always so on special occasions.
My son has a very sweet tooth and if left to his own devices I am sure would be more than happy to live on chocolate, although to be fair to him, I know he knows that this is not a viable option on any front. My Easter Eggs never lasted longer than 5 minutes when I was young so I am not really in a position to criticise, although as I have aged my palate has become a little less greedy for really sweet things. Saying that, I am still not averse to the odd creamy binge or slice of ganached naughtiness. Or bag of Maltesers come to think of it.
However, without wishing to offend anyone, as this is just my personal taste, there seems to be a trend at the moment that dictates the more sweets, chocolates, biscuits or any other confectionary you throw at a cake, the more of a wow factor it will have, ergo the better it will be to eat. I personally couldn’t eat a cake covered in cream eggs and I am not sure that even my son, devourer of most things sweet, sticky and gooey, could eat a whole slice of cake slathered in buttercream then pebble-dashed with gummy bears.
I am even beginning to wonder if I may be the only person in the world who doesn’t like Oreos.
My ageing palate may be making me lose out on a fabulous gastronomic experience but it’s one I am more than happy to pass on and leave to the youngsters. I am very content with a little slice of lemon drizzle with my cup of tea.
Perhaps I’m turning into my Nan, I’ll be eating tinned pink salmon sandwiches next. (Red was always reserved for visitors!)
- 180g Unsalted Butter (soft)
- 180g Caster Sugar
- 3 Large Eggs
- 150g Self Raising Flour
- 1½ Teaspoons Baking Powder
- 100g Desiccated Coconut
- 2 rounded Tablespoons Poppy Seeds
- 1 Lime, finely grated rind and juice
- 1 Lemon, finely grated rind and juice.
- 150g Icing Sugar, sieved
- 1 Lime, rind and juice
- 1 Lemon, juice
- Toasted Coconut Flakes
- Preheat oven to 160c (325f)
- Combine the flour, baking powder and coconut together in a bowl.
- Using the mixer, beat the butter and sugar together until very pale and creamy.
- Add the eggs one at a time, alternating with the flour mixture.
- When smooth, add the lemon and lime rind and the poppy seeds.
- Add 1 tablespoon each of lemon and lime juice.
- Mix gently, add more lemon juice if necessary to make a soft dropping consistency.
- Transfer the mixture to the lined tin and smooth the surface.
- Bake for about 50 minutes until golden brown and an inserted skewer comes out clean.
- Transfer to a cooling rack and after 5 minutes lift out and remove the paper.
- When the cake is cool, mix the icing sugar with equal amounts of lemon and lime juice to make a thick drizzling consistency. Add the juice a little at a time as it is easy to make the icing too runny.
- When happy, drizzle over the cake, add a sprinkling of coconut flakes and the rind from the lime.