Wednesday, 7 August 2013

Apricot and Coconut Cake in Cake Pop Maker

Last week I took the kids to see the grand parents rather than do the usual cooking thing, this was due to them being 'missing' for the last 6 weeks visiting my brother in Australia. This week our cooking experience has occurred on Thursday as I had to work on Monday and Tuesday of this week.

I have tried to be daring again this week, by not even starting with an egg free recipe, rather a lovely cake recipe off the BBC website ( Very brave after trying my own, adapted, egg free Blueberry (or strawberry) crumb cake in the pop cake maker (tasted ok but were a bit flat)! On starting this recipe I was hoping that the apricot would act as a structure to hold up the pop cakes (as the strawberries did when I modified the Blueberry crumb cake to be strawberry crumb cake!). This turned out to be the case, the cakes were very airy but kept their shape. However this trial was more error to start with! My little boy enjoyed the final product but the in the first batch some cakes tasted kind of fizzy (see the second point under notes for more info).

  • 200g fresh apricots chopped small (this worked as 4 stoned apricots, which I then sliced one way & the other)
  • 275g self raising flour
  • 75g desiccated coconut
  • 2 tsp baking powder
  • 225g caster sugar
  • 125g softened butter
  • 100g soft margarine
  • 1 & a half bananas (mashed) (substitute for 2 of the 4 eggs required for recipe)
  • I used milk, but guessed-emated based on recovering mix (see second point in notes) - I would say get half a cup and slowly add until the consistency seems right (a whole cup is too much - see my notes from 19th August!)
  • Measure all dry ingredients into large bowl (dry)
  • Mix the margarine and butter, then add the puree (wet)
  • Add the dry & wet ingredients together
  • Beat well for 2 min
  • Add to pop cake maker (or look in notes for how to cook in oven)
  • Leave to cool on wire rack
  • I have modified this recipe in two main ways, first is obvious - I removed the four eggs, the second is I added butter with the margarine as most agree that butter gives a better taste to baking than margarine does. 
  • The first time I tried this I substituted 2 of the 4 eggs with a baking powder & vinegar mix that I added last. It made some of the cakes taste almost fizzy (not sure if it was because I mixed them together first & the mix was then absorbed by the apricots, or due to too much baking powder & soda in the mix). To 'repair' the mix for second cooking I picked out all the fresh apricots, added in dry, as I had run out of fresh, added more flour, coconut & some milk. They turned out MUCH nicer! 
  • If using the oven preheat to 160C/ 325F (Gas mark 3), pour mix into a 2 litre loaf tin that has been well greased. Bake for 1 & 1/2 hours or until skewer comes out of cake clean. 
  • Leave to cool in tin for 10min and turn out 
Below is our third attempt, I added too much milk so added more flour to balance it out. Ended up making a batch of pop cakes on the first day, refrigerating the mix for a couple of days & then cooking in the oven. This took about 1hour 15 mins at 165 C. This was very yummy, more moist than the cake pops, but also more banana tasty. Think if doing it this way need to wizz the banana rather than just mash it. Might try some proper fruit purée next time....
The cake straight out of the oven, it was very yummy!

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