- 560g flour
- 12gr baking powder
- 2g salt
- 250g unsalted Butter, at room temperature
- 300gr castor sugar
- 4 free range eggs
- 1gr vanilla extract
- 240ml milk
- 100gr raspberry (frozen or fresh)
- 100gr sugar
- 100gr water
100g desiccated coconut (toasted)
Cream the butter and sugar together, using a mixer.
Slowly add the eggs and vanilla extract.
Sift the dry ingredients and fold in, using a spatula.
Pipe the mix in desired mould.
Bake at 150°C degrees for 15 - 20 minutes.
Cook raspberries, sugar and water for a couple of minutes and strain of the seeds from the raspberries.
Brush sponge with raspberry syrup. Roll in the toasted coconut.
Serve with the remaining sauce from the raspberry syrup and some whipped cream.
Tea Match as suggested by Nigel Scott, National Manager, Dilmah NZ Ltd
Rose with French Vanilla