Sunday, 31 January 2010

❀ daisy daisy

there are many recipes that include lemon:
*I shall put up my lemon drizzle soon I promise*
but not so many with orange:
so I was delighted when I saw this recipe a few years back:
it was in a book that I bought for my sister:
thumbing through the cake section *like you do*
it read
 "this cake is a novelty as it comes from the oven
already iced and ready"
why it is called daisy cake I'm not sure:
perhaps it's the yellow and white effect of the cake
that reminded the creator of those simple little flowers:
*the recipe is measured in cups and since I am
lucky enough to own a vintage set, that's what I use*
you will need:
½ cup butter *which is about 115g*
½ cup sugar *115g*
2 eggs
1 cup self raising flour *100g*
3 tablespoons of milk
½ teaspoon vanilla extract
grated rind of an orange and a squeeze of the juice
1 extra tablespoon sugar
½ cup dessicated coconut *40g*

preheat your oven to 180°c/ 350°f/ gas4
grease a 20cm round cake tin:
in a large bowl, beat the butter and sugar together until light and fluffy:
then add the yolks of the eggs, one at a time:
add the milk, vanilla, orange rind and juice, and mix:
now fold in the flour and pour into your tin and level off:
beat the egg whites to a stiff froth:
add the tablespoon of sugar and beat again:
then fold in the coconut gently:
spread this mixture over the top of the cake batter:
and bake for 40 ~ 45 minutes:
enjoy the delicious orangey coconut aroma:
cool, cut, eat:
maybe I'll try it with lemon too:
next week ~ a savoury recipe perhaps?


  1. waiting for those savouries!
    *taps foot*

    actually, here tarte poire et chocolat is a bit of a local star, and I like it alot.
    I do eat sweet things when they are either very fruity (missus) and or full of organic, wholegrainy, nutty goodness ☼

  2. next post Suzie C ~ spesh for youhoo x


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