I like to call this my Tropical Victoria Sponge. I made this recipe up and baked it for the first time today. Unfortunately the photo does not do it justice but I would urge you to give it a try as it is delicious, even my husband who doesn’t like coconut, liked this. The fact that you can only see half the cake is testament to its yumminess, as we ate half before I even got round to photographing it.
For the sponge
150g Unsalted butter – room temperature
150g Caster Sugar
150g Self Raising Flour + extra for flouring the tins
1.5 Teaspoon Baking Powder
1 Teaspoon Vanilla Essence
Zest 1 lime
1 Tablespoon Desiccated Coconut
For the buttercream
75g Unsalted butter – room temperature
170g Icing sugar + extra for dusting
4 Teaspoons Desiccated Coconut
The Juice of 1 Lime
3 Tablespoons Lime Marmalade
- Heat the oven to 180c, Gas Mark 4.
- Grease two round sponge tins with butter
- Line the tins with baking paper
- Flour the tins tipping away any excess flour
- Place the butter and caster sugar in a bowl
- Mix until pale and fluffy – I find this is better with an electric whisk
- Add the vanilla essence
- Add one egg and a tablespoon of flour
- Whisk briefly until combined
- Repeat this process with the other two eggs (always with a tablespoon of flour)
- Tip in the left over flour, baking powder, lime zest, and desiccated coconut. Whisk well
- Divide the mixture between the two tins and bake in the centre of the oven for 25 minutes
- When ready the top should look golden and if you put a cocktail stick in the centre of the cake it will come out dry. If still wet, leave for a few minutes and check again
- When ready leave to cool on wire racks removing the baking paper from bottom
- For the icing, add the icing sugar, lime, butter and desiccated coconut to a bowl
- Whilst until you have a pale and fluffy butter cream, once again I find this works best with a whisk
- When sponges have cooled take one cake and turn it over so the browner side is on top, place it on a plate or cake stand (I wish I had remembered to use mine!).
- Spread it with the lime marmalade
- Spread the other cake which should be bottom up – pale side on top (like the one in photo above) with the butter cream
- Carefully place the cake with the buttercream on top of the cake with the lime marmalade and the buttercream are in the middle of the cake and the browner part of the cake is on top
- Dust the cake with icing sugar using a sieve
- Cut and enjoy!
I have a confession. I am addicted to avocados. I spent most of my life disliking the things – now I eat a least three a week. I hear they are fattening, but it is good fat so that is fine by me.
This is my very simple guacamole recipe. I know some people like to add red onion, garlic or sour cream and by all means feel free to do that, however I use guacamole to cut through other strong flavours so I like to keep it fresh, light and zingy.
Enjoy this with my Smokey Bean Chilli recipe, quesadillas, in sandwiches or any other delicious way you can think of
1 Portion – serves 4 as a side dip
Do not freeze.
Keeps in the fridge for about 72 hours
1 x Ripe Avocado – (this will be slightly soft if pressed)
1 x Lime – Zest and juice
1 x Tomato (or 4-5 cherry tomatoes)
Salt and pepper to taste
- Slice the avocado in half
- Remove the stone
- Get a spoon and scoop out the avocado onto a chopping board
- Dice into little 1cm cubes
- Transfer avocado to a bowl
- Wash and dice the tomatoes into even smaller cubes. If you are using a whole tomato as opposed to cherry tomatoes, remove the jelly from the middle before dicing.
- Put the tomatoes in the bowl with the avocado
- Using a fine grater, grate the zest of the lime into the bowl with the avocado and tomato
- Cut the lime in half, take a fork and squeeze the juice into the bowl with the other ingredients. (If the lime feels hard, put it in the microwave for 10 seconds and it will be easier to squeeze)
- Take a fork and mush all the ingredients in the bowl with a fork until you get a texture similar to the photo.
- Season to taste