Tag Archives: Retro

Afternoon Tease does retro…

Last night I summoned my inner ‘retro’ and set up an Afternoon Tease stall of retro baked delights at Cambridge Retro Disco, a fundraising event for Cambridge Folk Museum, organised by the lovely Caroline (@Cambridgelass)…

I’d had a lot of fun coming up with retro sweet treats and desserts for the disco go-ers to enjoy.

My menu comprised of party rings, lots and lots of party rings (recipe here)…

and I decided that this was the ONLY way to serve them…

Cherry bakewell puddings with cream and a cherry on the top :)…

(Bakewell pudding recipe here)

Black Forest eclairs filled with homemade chocolate custard and black cherries, based on a recipe from Dan Lepard’s Short and Sweet

and finally lemon meringue cupcakes, lemon sponge with a lemon curd centre, topped with meringue…

Before the dancing and cake eating commenced I had a chance to sit down and enjoy a pie and mash dinner from Pavitt’s Pies of Cambridge

I’d opted for the beef and ale pie, made using ale from local brewer Moonshine Brewery. It was totally delicious and served up in true retro dinner lady style by Carri Pavitt herself…

My outfit paled in comparison but I had dug out my silver trousers and hoop earrings :)…

The dancing kicked of pretty early with the help of some awesome tunes from Shake ‘n’ Soul and other DJ’s…

It was a great night and even better because it was all for such a good cause! Thanks to all who came and contributed!

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Retro coconut cake with raspberry jam & coconut buttercream…

Today I made this little beauty…

I’ve been meaning to share this deliciously retro sounding recipe for ages. I found it in one of my Good Food 101 Cakes and Bakes book and tried making it for the first time a couple of months ago. It’s so delicious that it’s found its way firmly into my repertoire of faves.

In making it, I also learnt an incredibly handy skill…how to make coconut cream! I discovered this, whilst scouring my local shops for coconut cream in a last minute panic, but to no avail! Every single shop, however, had boxes of creamed coconut (a solid white block made from pure coconut) so with the help of a bit of on the spot googling I learnt that all you need to do is dissolve 75g creamed coconut (grated) in 100ml of hot water and stir until smooth. Hey presto! These quantities also, luckily, make exactly the amount of coconut cream that you need for this recipe!

All you need is…

175g unsalted butter

175g caster sugar

175g self-raising flour

1.5 tsp baking powder

3 eggs

50g dessicated coconut

2 tbsp coconut cream (remember the handy hint above 🙂

For the coconut buttercream icing you need…

280g icing sugar

100g unsalted butter

3 tbsp coconut cream

and finally half a jar or so of raspberry jam for sandwiching.

Preheat the oven to 160 degrees (180 degrees if it’s not a fan) and grease and line the bases of two 8 inch round cake tins. If you find lining cake tins a hassle you should read this handy ‘Kitchen How To’ from Miss Igs.

Mix the butter and sugar together with a handheld electric mixer for a few minutes before adding the eggs, flour and baking powder. Beat well for 2-3 minutes until smooth. Stir the dessicated coconut and coconut cream in gently.

Divide the mixture evenly between the two tins and pop in the oven for about 25 minutes until golden and firm to the touch. Insert a skewer into the centre of the cake to test it, if it comes out clean, it’s ready!

Leave to cool for a few minutes, then loosen the edges and remove the cakes gently from their tins and put them on a wire rack to cool completely.

To make the buttercream you just need to sift the icing sugar into a large bowl and beat in the butter and coconut cream until smooth.

Spread half of the buttercream on top of one of your cakes, followed by a layer of raspberry jam on top of that, or if you fancy putting the jam on first followed by the buttercream it’s your call!. Either way, gently lower the second cake on top and finally dollop on the remaining buttercream and spread and swirl to you hearts content until you’re happy with the finished product…

Then cut yourself a huge slice and get stuck in…

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