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RASPBERRY AND COCONUT BUNDT CAKE

This was made for the lovely Sarah, as the self appointed Birthday person in the office, I got to flex my baking muscles to create this scrummy, gluten and wheat free cake.  Sarah isn't particuarly girlie but I went for it with the pink theme for card and cake.

INGREDIENTS

CAKE

225g Dove's Farm Gluten and Wheat Free Self-raising Flour

225g Caster Sugar

225g Softened Butter

55g Coconut

2tsps Gluten Free Baking Powder

4 Eggs 

Raspberries to decorate

BUTTER ICING

170g Icing Sugar

170g Softened Butter

INSTRUCTIONS

Grease your bundt tin and pre-heat the oven to 180C

Bung all the cake ingredients into a bowl and mix

Spoon the mixture into your tin and pop in the oven for 20mins

While the cake is in the oven, mix the icing sugar and butter to create the butter icing, add in some food colouring if you wish

Let the cake cool before icing

ENJOY

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LEMON & RAISIN PANCAKES INGREDIENTS 135g plain flour 1 tsp baking powder 2 tbsp caster sugar 130ml milk 1 large egg, lightly beaten 2 tbsp melted butter Zest and juice of one lemon INSTRUCTIONS Sift the flour, baking powder, and caster sugar into a large bowl and add the lemon zest. In a separate bowl, whisk together the milk and egg, then whisk in the melted butter and lemon juice. Pour the milk mixture into the flour mixture and beat until you have a smooth batter. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it's melted, add a ladle of batter. Wait until the top of the pancake begins to bubble, add a sprinkle of raisins, then turn it over and cook until both sides are golden brown. ENJOY

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Finally succombed to eating it yummmy!

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My creative mess of a bedroom. Patterns and inspiration galore.