In a surprise break from birthday tradition, my gorgeous daughter Eva, who turned 11 yesterday, opted for a non-chocolatey cake. 

Instead she requested this Coconut and Cinnamon Sponge covered with Mascarpone Cream. 



This is unusual for her because the two of us are the most enthusiastic eaters of chocolate in our family. However, we do not eat copious amounts, we just prefer a chocolate option over say something with lemon, or vanilla, coconut or cinnamon. In fact eating too much chocolate spoils that initial edible buzz experienced at the first bite. Instead of savouring the velvety texture and familiar aromatic cocoa flavour, you can end up feeling slightly nauseated by the richness. Again, everything in moderation. 

At the moment my favourite chocolate treat is a a couple of tiny squares of Lindt 70% dark chocolate with a hint of salted caramel. Perfect with a cup of strong tea as a late afternoon pick-up prior to facing the evening “witching time” with small children.

Previously I would have reached for a biscuit with my tea, but since cutting down on my consumption of wheat to only a single portion weekly, I’ve had to bid the biscuit box farewell. Which is at times is challenging, especially when faced with a batch of the flower biscuits pictured. I made these for Eva to share with her school friends in celebration of her birthday and also kept one aside to cover with fondant as a cake topper. Easy to transport, delicious to eat and a change from the usual classroom birthday cupcakes. 







Coconut and Cinnamon Sponge Cake with 
Mascarpone Cream

Ingredients
225 g unsalted butter, melted
225 g caster sugar
1 teaspoons vanilla extract
4 large eggs
200 g self raising flour
1 teaspoon ground cinnamon
25 g desiccated coconut
1 teaspoons baking powder
3 tablespoons milk

Preheat the oven to 180 degrees on a conventional setting. Grease a 23 cm round tin with butter and line the base and sides with baking paper. 

Put the butter, sugar, vanilla and eggs into your food processor or mixing bowl and beat until completely smooth and combined. TIP – I always break each egg into a cup, then add it to the mixing bowl just in case the shell disintegrates or there is something not quite right with the egg. It rarely happens but I prefer to take precautions rather than waste the entire batter.  

Add the remaining ingredients and beat again until combined. I like to scrape down the mixture with a spatula from the edges of the bowl part way through beating, to ensure the batter is thoroughly mixed through. 

Scrape the batter into the base of each tin and smooth to the edges. Place in the oven and bake for 35 minutes until the top is golden and the cake has shrunk away from the sides of the tin. 

For the Mascarpone Cream beat together 250 grams mascarpone, 250 ml thickened cream and 2 tablespoons icing sugar until thick and smooth. Peaks should form and hold their shape easily once finished. Smooth over the cake until completely and evenly covered. This can also be used to fill a cake with or without fresh berries added to the mixture.