(A Traditional Cornish Recipe)
This recipe is taken from
an oral recount of my Mum's Mum - a Cornish (that's a place in England) farmers
It is called lazyman's
cake as it does not need icing - the top has a crunchy macaroon-like consistency.
- 1 cup SR flour
- ½ cup of sugar
- 2 tbsp of butter at
- 2 eggs separated - whites
in a large grease-free bowl
- ½ cup milk
- ½ tsp Vanilla
- 1 cup dessicated coconut
- Preheat oven to 190 degrees
- In a medium bowl, cream
butter and sugar
- Add egg yolks and mix,
add milk and mix (mixture will appear curdled - don't panic). Add flour and
mix well until batter is well combined and glossy..
- Place cake batter into
greased and floured loaf tin.
- Beat egg whites until
soft peaks and then whilst continuing to beat, add sugar slowly until combined
and glossy stiff peaks. Fold in coconut - be careful not to over mix, then
fold in vanilla
- Place macaroon on top
of cake batter - ensure macaroon mixture is spread to the edges.
- Bake at 190 degrees C
until skewer emerges from cake clean (usually 55-60 minutes)
- Take out of the tin,
cool and eat.
- This cake can be made
very rapidly - great for last-minute arvo teas.
- I find a strip of silicon
paper in the cake tin can help when getting it out after it is cooked.
- For a fun look, add food
colouring to the topping mix - it sort of marbles through the cake and can
look great if the colours are not too putrid.
friendly - no toxic waste or screaming hot liquids. You might need to help
your munchkins into the oven (oops, help them put the cake into the oven)
- can be made with an electric beater but remember to clean and dry the beaters
between making the batter and making the topping
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