Free Shipping Over $49 with code: COCO
This recipe variation transforms the classic Victoria Sponge into a tropical delight, infusing it with refreshing flavors of coconut, lime and tart jam.
Tropical Victoria Sponge Cake
Ingredients
- Cake:
- 300mg (10oz) butter, softened
- 300g (10oz) superfine sugar
- 6 large eggs
- 1.5 tsp vanilla paste, essence or seeds from 1 pod
- Zest of 2 limes
- 300g (10oz) self-raising flour
- 2 tsp baking powder
- 120 ml (1/2 cup) coconut milk
- Filling & Decoration:
- 480 ml (2 cups) heavy cream
- 1 tbsp powdered sugar
- 1 jar of Coco Fine Foods Tropical Jam
- Extra powdered sugar, for dusting
- Fresh berries and tropical fruits, for decoration (optional)
Method
1. Preparation:
- Preheat your oven to 350°F (175°C).
- Butter three 8-inch cake tins and line the bottoms with parchment paper.
2. Make the Cake Batter:
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Gradually add the eggs one at a time, mixing well after each addition. Add the vanilla paste and lime zest and mix until incorporated.
- In a separate bowl, sift together the self-raising flour and baking powder.
- Add the flour mixture to the wet ingredients in three parts, alternating with the coconut milk, beginning and ending with flour. Mix until just combined; do not overmix.
3. Bake the Cakes:
- Divide the batter evenly among the three prepared cake tins.
- Bake in the preheated oven for 20-25 minutes, or until the cakes are springy to the touch and a tester inserted into the center comes out clean.
- Allow the cakes to cool in their tins for 10 minutes, then turn out onto a wire rack to cool completely.
4. Prepare the Filling:
- In a chilled bowl, whip the heavy cream with the powdered sugar until it holds somewhat stiff peaks.
5. Assemble the Cake:
- Place one cake layer on a serving plate. Spread a third of the Coco Fine Foods Tropical Jam over the cake, followed by a layer of whipped cream.
- Repeat with the second cake layer.
- Top with the third cake layer. Dust the top layer lightly with powdered sugar.
6. Decorate:
- Optionally, decorate the top of the cake with fresh berries.
7. Serve:
- Slice, serve, and enjoy your Tropical Victoria Sponge Cake
Comments will be approved before showing up.
🌿🥂 Elevate your entertaining with a subtle twist on a classic favorite. Try our whimsical Blueberry Violet Jam Bellini, a delicate blend of flavors that's perfect for a brunch or cocktail hour, . 💜✨
Ingredients:
- 1 tsp Coco Fine Foods Blueberry Violet Jam
- 1/2 tsp fresh lemon juice (optional)
- 4-5 oz chilled Prosecco
- Garnish: 3 fresh blueberries and/ or lemon twist
Instructions:
1. Place our Blueberry Violet Jam at the bottom of a chilled coupe glass.
2. Carefully pour the chilled Prosecco over the jam.
3. Gently swirl with a spoon to combine and create a soft purple hue.
4. Add fresh blueberries and a lemon twist for a simple, elegant touch.
Cheers to good company and delightful sips! 🥂
Using our new perfectly balance garlic, salt and pepper spice is a great way to give this Pea and Mint Velouté a burst of flavor while keeping it simple.
This recipe is an elegant and easy way to start off Spring entertaining by either serving it hot or cold as a canapé in a shot glass, or as a first four soup.
Ingredients:
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 4 cups fresh or frozen peas
- 4 cups vegetable stock or chicken stock
- 1-2 teaspoons garlic salt and pepper blend (adjust to taste)
- 1/4 cup fresh mint leaves, plus extra for garnish
- 1/2 cup heavy cream or half-and-half (optional, for creaminess)
- Lemon juice, to taste
Instructions:
1. Sauté the Aromatics:
- Heat the olive oil or butter in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the Peas and Stock:
- Add the peas to the pot and stir to combine with the onions.
- Pour in the vegetable or chicken stock.
- Bring to a boil over high heat, then reduce to a simmer.
- Cook until the peas are tender, about 5-7 minutes.
3. Season with Garlic Salt and Pepper Blend:
- Remove the pot from the heat and stir in the garlic salt and pepper blend.
- Add the fresh mint leaves.
4. Blend the Soup:
- Using an immersion blender, blend the soup until smooth. Alternatively, blend in batches using a countertop blender.
5. Finish the Soup:
- Return the blended soup to low heat.
- Stir in the heavy cream or half-and-half for added creaminess, if desired.
- Taste and adjust seasoning with more garlic salt and pepper blend or lemon juice according to your preference.
6. Serve:
- Ladle the velouté into shot glasses or bowls and garnish with extra mint leaves.
- Serve hot or cold,
and enjoy!
Feel free to adjust the amount of garlic salt and pepper blend to achieve your desired level of seasoning, keeping in mind that the blend already contains salt.
Serves 4 as first course or 12 as a canapé.
