Strawberry and Coconut Tea Cake
Strawberry and Coconut Tea Cake
Janelle Bloom and Nudie juices have provided the recipe Strawberry and
Coconut Tea Cake which uses the juices from the Nudie Juice range,
Luchee, Lemon and Lime.
Janelle Bloom is a renowned and respected chef who is a Ready Steady
Cook regular. Janelle’s new cookbook, Fast Fresh & Fabulous/, /will be
on shelf in November 2008.
Serves 8
Ingredients
4 eggs, at room temperature
2 cups caster sugar
1 tsp vanilla essence
1 cup extra-light olive oil
250ml nudie lychee, lemon lime & more juice or nudie strawberry, banana
& more crushie
//
3 cups plain flour
1 tsp baking powder
250g strawberries, hulled, chopped
1/3 cup flaked coconut
Method
1. Preheat oven to 170°C no fan. Grease and line the base and sides of a
4cm deep, 20cmx29cm slab pan with baking paper.
2. Beat eggs, caster sugar and vanilla on high speed with an electric
mixer for 3 minutes or until pale and thick.
3. Stir in oil and nudie Lychee, Lemon, Lime & more juice. Sift the
flour and baking powder together over the egg mixture. Fold gently until
combined.
4. Pour cake batter into the cake pan. Top with strawberries, poking
them into the batter. Sprinkle over the coconut, bake for 50-60 minutes
or until a skewer inserted into the centre comes out clean.
5. Stand in the cake pan for 10 minutes before lifting onto a wire rack
to cool. Serve.
