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Having received this very snazzy new silicone baking mould in the shape of six flowers on Sunday from a cook both inspired (in present-giving) and inspirational, I decided to make these little fairy-cakes in them. Icing the flowers in an aesthetically pleasing way proved trickier, but they still tasted delicious…


2 limes

175g self-raising flour

125g caster sugar

3 eggs, lightly beaten

175g butter

70g desiccated coconut

2 tbsp rice flour

I rounded tspn baking powder

Zest the two limes, place the zest in a small bowl and cover with clingfilm while you juice the limes.

Pour the juice over the coconut, stir together and set aside to allow the coconut to soak up the juice for up to an hour.

To make the cake, simply sift the flour and baking powder together, then beat all the ingredients, including the zest and coconut and juice and beat at a high speed until well combined. Spoon into muffin tins and bake for 15-20 mins at 175C.


Zest and juice of half a lime

100g sifted icing sugar

Stir the zest into the icing sugar to combine and allow even distribution. Then gradually add the juice of the lime, beating in with a fork to create a thin icing.

You may not need all the juice. Once the cakes are cold, drizzle or dollop the icing over them, depending on your own tastes.