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A cake Meadow can eat

March 26, 2012

Poppy (and Miriam) are off on their travels tomorrow starting with a visit to Halo in Southampton before flying to Italy. I’m a bit jealous really, and the beloved definitely is – he’s been looking at Florence on Google Earth trying to find the pensione he stayed in when he was a bright young thing. The kitchen is full of smells of Ecover fabric conditioner as Poppy frantically washes all the clothes she has in the hope that they’ll be dry by tomorrow. It’s not the best smell for a kitchen especially when co-mingled with chocolate cake, but it could be worse.

The chocolate cake is another gluten free cake. It was inspired by a birthday party because parties always  get Arlo concerned about about what his friend Meadow (who can’t eat gluten) will be able to eat in the cake line (he also gets concerned about what one of Meadow’s sisters, who’s vegan, can eat in the cake line, but that’s another story). We are amassing a list of gluten free cake recipes so that  Meadow can eat cake at Arlo’s birthday party – he’s thinking ahead because his birthday isn’t until July. We’ll have to invite Meadow for tea before then.

This time the cake is  particularly nice. It’s a chocolate coconut cake made with polenta (cornmeal).

Grease and line a 9 inch round deep cake tin. Weigh 6oz fine cornmeal, 2oz cocoa powder, 20z cornflour and half a teaspoon of bicarbonate of soda into a mixing bowl and mix together well. Add 6oz soft brown sugar and rub the lot together with your fingers.

Soak 2oz unsweetened dessicated coconut in 4fl oz of boiling water. Melt 6oz butter.

Put 3 eggs into the mixing bowl and then add the butter (not if it’s hot though – you’ll get scrambled egg) and the soaked coconut  – include any water that hasn’t soaked in (again, it mustn’t be hot). Mix the lot together well and pour into the cake tin. It will be a wettish mixture.

Bake in a moderate oven for about 40 minutes – it shouldn’t look shiny on top when it’s done. Let it cool for a while in the tin before turning on to a wire rack and icing with coconut icing –  put a tablespoon of dessicated coconut in to a bowl and pour a tablespoon of boiling water on to it. Stir it and let the coconut absorb the water for a few minutes and then add as much icing sugar as will make a spreadable icing – probably about 4oz, but I’ve never weighed it (for some reason this won’t come as a surprise to my family).

Makes a very nice chocolately/coconutty cake – what more can I say? It’s not vegan though. I’ll have to work on that.

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