Blackberry & Coconut Picnic Cake
Adapted from Jamie's Great Britain, published by Penguin Books, sent for review
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230g/2 sticks butter
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1 cup caster or superfine sugar
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4 eggs, at room temperature
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1 1/3 cup plain flour
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4 teaspoons baking powder
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1/2 cup coconut milk or coconut cream
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finely grated zest of one orange
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1 teaspoon vanilla extract
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1/2 cup desiccated coconut (for sprinkling at the end)
For jam topping
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400g/14.1ozs frozen or fresh blackberries (or berries or fruit of your choice)
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200g/7ozs white sugar
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Juice of 1 lemon
Step 1 - Grease and line a 30x20cm or 12x8 inch rectangular cake tin. Preheat oven to 180c/350F. In the bowl of an electric mixer, cream the butter and sugar until pale and fluffy and then add eggs one at a time. Mix the flour and baking powder together. Using a spatula, fold in the flour mixture and the coconut milk or cream, orange zest and vanilla extract. It will be quite thick but spreadable. Place in the prepared tin and smooth down flat and bake for 25-30 minutes.
Step 2 - While it is baking, make the topping. In a saucepan heat the fruit and the sugar and lemon juice and simmer for about 25 minutes. Cool slightly for 5-10 minutes.
Step 3 - Remove sponge from the oven and allow this to cool for 5-10 minutes. Spread the jam topping over the cake with a spatula or palette knife and sprinkle with the coconut.