When we were looking for a simple recipe that would work as a rose tea, tea pairing we wanted something sweet, but with character. These little cakes - from Anna Jones' book 'A Modern Cook's Year' - have the tart note of raspberry, which complements the fragrant rose: an ideal Sunday afternoon treat.

A rose tea pairing with Anna Jones' coconut and raspberry cakes
RECIPE

Coconut & Raspberry Cakes

 

These little cakes have just the right combination of texture, sweetness, and a citrus kick, without being overbearing. They keep well for up to five days. That's if they last that long.

 

Serves: 12    |    Time: 40 minutes

INGREDIENTS
  • 400g tin of coconut milk
  • 200g softened unsalted butter, plus extra for greasing
  • 150g coconut sugar or light brown sugar
  • 4 medium organic eggs
  • 1 tsp vanilla extract
  • A pinch of flaky sea salt
  • Zest of 1 unwaxed lemon
  • 150g white spelt flour
  • 175g ground almonds
  • 2 tsp baking powder
  • 150g raspberries
  • 2 tbsp set honey
  • A handful of coconut flakes, toasted
METHOD

Put the tin of coconut milk into the freezer for 20 minutes. Open the cold tin carefully, without disturbing the contents. Scoop out the set cream on the top and return it to the fridge. Set aside the tin and its more watery coconut milk for later in the recipe.

Preheat the oven to 200C/400F/gas 6. Butter a 12-hole muffin tin. Beat the butter and sugar until light and fluffy, then beat in the eggs, one by one.

Add the vanilla, salt, lemon zest, flour, almonds, baking powder and 4 tbsp of the watery coconut milk from the bottom of the tin and mix until you have a thick batter.

Fold in the raspberries, then divide the mixture between the holes of the buttered muffin tin. Bake for 25 minutes, until risen and golden brown.

To make the icing, use an electric whisk to beat the set coconut cream with the honey in a metal bowl at full pelt. Put it straight back into the fridge to cool. Allow your cakes to cool completely before generously icing them with the coconut cream and scattering them with the coconut flakes.

Recipe from Anna Jones, The Modern Cook's Year | Discover more tea pairings 

PAIR WITH

JING Whole Rosebud Tea

Rose tea, tea pairing

Our rose tea is beautifully soft, fragrant and soothing. There are subtle leafy notes in the tea that complement the tart raspberry and notes of citrus. Naturally caffeine-free, rose tea will pair with most pastries and cakes, but it is in this pairing that it really shines.

Dragon Well Tea Infusion