Page 21

May 2019

Minster Matters

21

Kate’s Puddings – what’s cooking? For May’s magazine, I went back to my favourite writer, Claire Macdonald, for inspiration. This is an amazing cake, which she disguises as a pudding (I saw through that one straight away!). I added lime curd to her fabulous recipe and the resultant cake was a treat to the taste buds. I have tried this using a gluten-free blend, too, and it worked very well – it is a fatless sponge anyway, so very light and fluffy. The picture doesn’t do it justice. Vanilla and Coconut Cream Cake (with added lime) 4 large fresh eggs 4oz/110g sieved self raising flour or a blend 4oz/110g caster sugar 1tsp vanilla essence Filling and topping: 1 pint/500ml double cream 1oz/caster sugar (omit for the lime version) 1tsp vanilla essence (omit for the lime version) 1 jar lemon or lime curd 4oz/110g desiccated coconut, toasted and cooled

MINSTER FLAG FLYING DIARY For May/ June On all other dates we will be flying the Village flag May 2

Union

Princess Charlotte’s Birthday (4)

May 9

Union

EU Day

May 19

Union

Harry & Meghan’s Wedding Ann

May 26

Kent

County Day

June 2

Union

Coronation Day

Jun 8

Union

HM Queen official birthday

June 10

Union

Duke of Edinburgh’s Birthday (98)

June 21

Kent

Prince William’s Birthday (37)

June 29

Union

Armed Forces Day

Preheat oven to 180 deg C, and line two 8” loose bottom sandwich tins with parchment (or spray with a “cake release” agent), and grease the sides. In a food processor or Kenwood, whisk the eggs, adding the sugar slowly until the mixture is thick. Allow a full 10 minutes to achieve proper thickness. Fold in the flour and vanilla. Divide between the tins and cook for 15-25 minutes (depending on the heat of your oven) until risen and golden brown. To test, they should have come away from the edges slightly. Tip the cakes out of the tins onto a wire rack and leave to cool. Whip the cream until stiff, adding the sugar and essence or lime curd. Plaster the first cake with 1/3 of the filling and sprinkle with some of the coconut. Sandwich the cakes together and ice the sides with 1/3 of the cream. Pick the cake up and wheel it through a bowl of the coconut to coat the sides. Top with the remaining icing and some coconut, plus lime to decorate. Chill slightly before serving. Claire notes that a serrated knife will cut a sponge more easily than a straightbladed one.

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Minster Matters - May19 - Issue 213  

Village Magazine

Minster Matters - May19 - Issue 213  

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