Lazyman's Cake
(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 wife.

It is called lazyman's cake as it does not need icing - the top has a crunchy macaroon-like consistency.

Ingredients

• 1 cup SR flour
• ½ cup of sugar TWICE
• 2 tbsp of butter at room temperature
• 2 eggs separated - whites in a large grease-free bowl
• ½ cup milk
• ½ tsp Vanilla
• 1 cup dessicated coconut

Method

1. Preheat oven to 190 degrees C
2. In a medium bowl, cream butter and sugar
3. 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..
4. Place cake batter into greased and floured loaf tin.
5. 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
6. Place macaroon on top of cake batter - ensure macaroon mixture is spread to the edges.
7. Bake at 190 degrees C until skewer emerges from cake clean (usually 55-60 minutes)
8. Take out of the tin, cool and eat.

How did they go? - let me know

Notes

• 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.
• Kid 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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