I love Caribbean inspired sweet dishes, cake and treats. I have fond memories of eating grata cake and regularly sampling my nan's West Indian fruit cake during family holidays. I wanted to create a cake that reminded me of the Caribbean which uses celebrated Caribbean flavours but does not include rum. Not that I'm adverse to rum, I do like it in cakes but I wanted to be light but have a fiery undertone. All the flavours of the Caribbean are found in my cake, cinnamon, nutmeg, ginger, all spice and coco which creates an tangalistic taste explosion with every bite. I have always been intrigued with the chili and lime combination that is frequently used on cake topping. I can't say this topping is widely eaten in the Caribbean, but chili and lime are certainly Caribbean flavours. Instead of probably doing the home baker thing of making my own butter cream, which I should add, I frequently do this (please see my previous cake posts) I brought a couple of packets of flavoured butter cream from http://www.sugarandcrumbs.co.uk during my visit to Cake International which I have been meaning to use for some time.
This cake is incredibly easy to make, light, fluffy and spicy and even easier to eat. Eat outside whilst we have some sunny days still left with an optional pina colada (see you get the rum somehow) and enjoy.
Here is how my Caribbean explosion cake turned out:
|Caribbean Explosion cake cut|
|Caribbean Explosion cake|
|Slice of Caribbean Explosion cake|
|Caribbean Explosion cake mixture|
|Caribbean Explosion cake pre bake|
|Caribbean Explosion cake baked|
|Chili and Lime buttercream flavour|
|Caribbean Explosion cake topping|
Ingredients for Caribbean Explosion cake.
240g self-raising flour
220g dark muscovodo sugar
1 tbsp cinnamon
1 tbsp ginger
1 tsp all spice
1 heaped tbsp coco
For the topping
1 packet of Sugar and Crumbs lime and chili butter cream flavour.
Preheat the oven to gas mark 4. Line two sandwich tins with baking parchment and grease lightly.
In a clean bowl, combine the butter and dark muscovodo sugar until all the sugar is dissolved with a hand held or free standing mixer. Add the spices to the mixture and add a couple of tablespoons or so of flour with one egg at a time; this to ensure the egg does not curdle the mixture. Repeat this process until all the flour is thoroughly combined with the mixture, the mixture will be slightly heavier than a typical sponge; if it needs loosening, add a tbsp of water to the mixture. Equally divide the mixtures in two lined cake tins and bake in the middle shelf for 30 minutes.
After 30 minutes, remove the cake mixture from the oven and leave to cool on a cake rack. For the topping use one packet of chili and lime butter cream add the butter and make up according to the packet instructions. Top the cake with chocolate sprinkles.
I am sharing my cake to a couple of blogging challenged this month. First up is Jibberjabberuk whose hosts a monthly Love Cake hosting challenge, this month's theme is savoury, which as my cake includes ginger, all spice and chill, I can sneakily enter my cake into this blog hop.
I'm also sharing this recipe to Bake of the week which is a new weekly challenge that I have discovered by the lovely Helen who blogs at Casa Costello. This week, the challenge is guest hosted by Hay in a Day and I'm more than happy to show off my cakey bake.
Tea Time Treats which is jointly hosted by Karen from http://www.lavenderandlovage.com and Janie from http://hedgecombers.com. This months theme is picnic food and I would certainly love a slice of this cake during a warm summers day.
Celebration Cakes and Bakes hosted by Jenny from Mummy Makes Cakes who shared her wonderful cakes and bakes on her blog.