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…
175g self-raising flour
125g caster sugar
3 eggs, lightly beaten
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.