The Ultimate Tea Cake

Today I spent some time scouting for interesting news on food. People are always talking about food, after all, don’t we all live to eat or should I say that we eat to live. Whichever makes you tick, it’s amazing how technology is making us lazy by the day. Here is an interesting news bit that caught my eye on Wrigley’s website.

If you are tired of making coffee in the morning but still want to get a kick of caffeine, Wrigley will launch a caffeinated gum, Alert Energy Caffeine Gum, with about 40mg of caffeine, which equals about half a cup of coffee, in April 2013, in the U.S. All you’ll need to save yourself from the nuisance of making a cup of coffee, is two ‘Alert Energy Caffeine Gums. And what’s more, the gum is sugar free and comes in mint or fruit flavors, which you can’t get in regular coffee, so it gives you more reason to justify why you should take the product. It’s described as giving ‘the right amount of energy right now’ and the power to control your caffeine intake, and is not recommended for children.

So much for the portable caffeine, now lets get back to blog business. Today I want to share with you a recipe for the Coconut Cherry Cake, which I really enjoyed eating, last week. It has got the love-hate ingredient, coconut, so for those who cannot stand coconut as an ingredient, (my sister dislikes coconut too), I suggest you make it optional and still try the cake anyway. Of course it will not taste the same without the coconut, but you wont even notice because you don’t like coconut, right?

Seriously speaking, I enjoyed eating the Coconut Cherry Cake, so give it a try and please give me a feedback, if you can. Thank you so much for visiting my blog. Hope to see you many more times! Please continue to the recipe, Liz



Always remember to assemble all ingredients before you start cooking.

Butter, rind (zest) and sugar

Cream butter, rind (zest) and sugar until fluffy

Add the egg yolks

and beat until combined

Stir in coconut and cherries

and stir until just combined, do not over-mix

Stir in half the flour and half the orange juice, then stir in the remaining flour and orange juice.

Stir until just combined, do not over mix

In a separate bowl, whisk the egg whites until soft peaks form

Gently fold in the egg whites until just combined

The final batter, looks like this

Spoon the batter into the prepared pan (tin) and bake 60-75 minutes or until golden on top and a skewer inserted in the centre comes out clean

Remove the cake from the oven, let stand in tin (pan) for 5 minutes before transferring to the cooling rack

Serve with tea, or coffee

We really enjoyed eating this cake!