These Persian Buttercups are the most beautiful roses. They are so delicate and mesmerizing, with a subtle fragrance and their leaves feel like silk.
When I look outside my window I can barely see the next house, it is snowing and the wind was so strong that in no time everything was white and one cannot even see anything down the street . Driving is insane and stopping the car a "lasting" experience ... better stay home, cosy and safe and enjoy a tropical cake with coconut and lemon icing. This recipe is from Monika, a friend from church, and I just adapted it for us. It is really easy and quickly made, you can leave the lemon icing away if you prefer, but it adds a great deal to the taste.
250 gr plain yoghurt 3,6%
160 gr | 3/4 cups caster sugar
3 organic eggs
1/8 of a liter | 8 tbsp vegetable oil
100 gr | 1 cup dried coconut flakes
100 gr | 2/3 bread crumbs ( You can use the gluten free of course)
peel of one organic lemon ( just the yellow, the white is bitter)
1 tbsp baking powder
salt, vanilla, a dash of rum( optional)
2 tbsp juice from a lemon
1 cup icing sugar
Mix all ingredients one by one and pour into a small, buttered form. I used a round one, but you can also use a loaf pan form. Bake at 180°C | 360 °F for 40 minutes or until a chopstick comes out clean when you test the cake. Remove from the oven and let cool completely.
The icing is very simple, just stir until all lumps are dissolved and drizzle it over the cake in any direction, just as you like it. I used a piping bag and cut a bigger opening with my scissors. The icing should have a fairly sticky texture, in case it tourney out to liquid, add more icing sugar. Then the result will be a perfect white decoration on your cake and a sour sweet sensation on the tongue.
This dough is perfect as well for cupcakes and great if you have kids over, then I recommend to leave the rum away, of course.