These are definitely a Little & Fridays inspired cake, we visited a few weeks ago and although I didn’t buy their lemon and coconut cake because I can never get past the raspberry ganache one, I thought I could make my own version. I haven’t yet bought their book but it is definitely on my wish list, there are so many yummy delights I would like to make from their cafes. If you live in Auckland and haven’t yet been to Little & Fridays you have no idea what you are missing out on, the best cakes and tarts in town. But feel free to share other top cake eateries with me as I love to try new places.
I am also submitting this recipe for our monthly Sweet New Zealand event that is being hosted by Jemma over at Time For A Little Something
125g SR flour
50g coconut thread or desiccated
2 tbsp milk
zest & juice of 1 lime
For the filling and topping
200g cream cheese
zest & juice of 1 lime
2 tbsp icing sugar
Grease and flour 6-8 standard cup cake tins and preheat an oven to 180C
Place butter & sugar in a bowl and beat with an electric whisk or good old fashioned wooded spoon until light and fluffy.
Add one egg at a time and whisk in between both additions.
Add the coconut and zest and juice of one lime.
Sift flour into mixture and fold gently through with a metal spoon so not to loose all the air that has been beaten in.
Spoon mixture into cupcake tins, generally it is advise to fill them three quarters full. I was offered a great tip from someone who read my blog and suggested using an ice cream scoop to get a consistent size, brilliant.
Bake in oven for 30 minutes or until an inserted knife comes out of the sponge clean.
Allow to cool before removing from tins or frosting them.
Beat together the cream cheese, icing sugar and zest & juice of 1 lime.
Once the cupcakes are cool, slice them in half across the centre and fill them with a generous teaspoon of cream cheese mix. Stick the top and bottom together and spread another generous teaspoon on top of cupcake.
You can sprinkle more coconut or lime zest on top to decorate them if you wish.
I have been following Scandiefoodie for the past few months and have always been intrigued by her use of spelt flour in many recipe and not just in baking, Maria also uses whole spelt grains like in a recent recipe with stuffed mushrooms. Spelt is one of the oldest grains noted in history and one I have often thought about trying but sometimes it needs a little nudge and inspiration from someone else to get you on track. Maria certainly is an inspiration with her Blog and photography, my recipe was based on her Blood Orange Cakes, I thought I better use a tried and true recipe to start my spelt flour crusade and add to that as I go.
The pumpkin, ginger & spelt flour muffins came about after returning home to cold, windy wet Auckland after 5 days visiting family in warm sunny tropical Rarotonga. I wanted comfort food, it’s cold and my brain tells me I need to fuel the body with carbs and sugar but after eating fish and salad for a week I decided that the body could have what it was craving but a ‘healthier version’. I was surprised how light and fluffy these muffins were you wouldn’t guess there was no butter, sugar or white flour near them. I’m now keen to try other flavours, maybe a lime, coconut and banana next.
If you can’t find spelt flour in your supermarket you will find it at your organic store.
Ingredients – makes 8 muffins
250g wholemeal spelt flour
1/2 cup extra-virgin olive oil
3 tbsp manuka honey
1 large free-range egg
1 teaspoon baking powder
1/2 tsp baking soda
1 cup grated pumpkin (raw)
1/2 cup pumpkin seeds
100g crystallized ginger, chopped
1/2 cup apple juice
1 tsp cinnamon
1 tsp ginger powder
Preheat oven to 180C and prepare 8-10 muffin cases inside a muffin tin (to hold their shape).
Combine the flour, baking powder and soda, sunflower seeds, crystallized ginger & spices in a large bowl.
In a separate bowl, whisk together the honey, apple apple juice, egg, olive oil, pumpkin .
Add the dry ingredients to the wet and stir to combine.
Scoop the batter into the prepared muffin cases and bake for 30 minutes. muffins should be puffed and feel firm when touched on top.