I can tell a packet cake from a mile. It has that strange, plasticy flavour to it and the icing is always so full of sugar it burns holes in my tongue. At least that’s what it feels like. For days.
Having said that, convenience has its merits and every now and again I think of reaching for the packet cake mix when stuck for time. I never buy it because, to be honest, I would rather go without cake than ingest whatever it is that the packet stuff is made out of, but I do consider it…
When a sudden cake craving hit the other day, I pushed the thoughts of packet mix aside and decided to experiment with a mix and bake cake of my own. A wholesome and an additive-free one of course!
Better still, and I didn’t plan for this when brainstorming the recipe, I was forced to use wholemeal flour because I ran out of plain! It is much better for you, and according to my professional baker friend, the type of flour used in a mix and bake cake does not affect the quality of the end result. Perfect!
To make, just throw everything together, mix and bake, and you will end up with one of the moistest fluffiest cakes you’ve ever had. Child’s play. PS Mandarin sugar syrup is optional.
Wholemeal coconut and marmalade [mix and bake] cake
Great to get extra fibre into your diet while having a little treat – a perfect substitute for cafe-bought muffins. Syrup is optional.
- 1 1/2 cups wholemeal flour
- 3 tsp baking powder
- 1/2 cup shredded coconut
- 1 cup white sugar
- 2 tbsp marmalade
- 1 tbsp lemon zest
- 1 cup milk
- 125g melted butter
- 2 eggs
Mandarin sugar syrup (optional)
- 3 tbsp icing sugar
- juice of 1 mandarin
Preheat oven to 180C (160C fan forced, 350F, gas mark 4).
To make cake mix: grease a 20cm round cake tin. Mix all ingredients in a bowl until well combined. Pour batter into the tin. Bake for 40 minutes.
When cooled, remove the rim and transfer cake to a cooling rack.
To make syrup: combine mandarin juice and icing sugar. Mix well.
To serve: drizzle syrup over individual cake slices when serving.