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Raspberry "tea" cake topped with ganache

Added 4/Oct/2022

source: Roddy @ RB

It’s super easy! Great for impressing colleagues!

Cake

Ingredients

• 135g desicated coconut
• 375mL fresh milk
• 200g fresh or frozen raspberries (i only had 170g fresh on hand)
• 300g caster sugar
• 225g self-raising flour (i substituted with 225g random flour + 2g salt and 13g baking powder)
• butter, to grease pan, then to serve (optional)

Method

1. Preheat oven to 180°C/160°C fan-forced
2. Line base of 21x11cm loaf tin with wax paper, butter and flour sides
3. Place all ingredients in bowl, mix with a whisk or wooden spoon to form a smooth batter (don’t over-mix!)
4. Pour or spoon the batter into the tin and bake on the centre shelf of the oven for 1¼ hours or until a skewer inserted in the centre comes out clean.
5. Remove from the oven and rest in the tin for 5 minutes, then turn out the cake onto a wire rack to cool completely. Cut into slices and serve plain or with butter.

Ganache

Also super easy - do this while the cake is in the oven.

Ingredients

• 60g of 70% chocolate
• 180g of 45% chocolate
• 160mL thickened cream (i used plain-old fresh full cream)
• (a pinch of coarse salt flakes has been recommended elsewhere - i forgot / didn’t bother)

(i ended up with 250g total chocolate of a different composition and adjusted to 170g of cream :shrug:)

Method

1. Chop chocolate with serrated knife, place ready in a heat-proof bowl
2. Bring cream just to a boil over medium-high heat, then pour over chocolate (adding salt if you want)
3. Let stand for 10 minutes without stirring
4. Stir with a whisk until smooth and shiny