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On the weekend we drove out to Mulgowie near Laidley  just an hour out of Brisbane. I heard there was a lady out there who sells award winning goat’s cheese and the idea of combining this with some bread from Flour & Chocolate was enough to make get in the car and drive!

It was a lovely market with real farmers selling their produce. I felt a little sad to think that these farmers don’t have sons who want to take over the farm. It is just getting too hard to make a living from the land. I’m trying to be an optimist and believe that this situation will turn around. These farmers are so Australian! I took some photos for you to enjoy.

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This is farmer Mark Munson

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And here is Greg Allen and his fresh Sebago Potatoes, Beetroot, oh and yes Me.

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I bought apples and potatoes and lots of other fresh produce. The oranges I bought inspired me to bake a cake where I combine oranges with coconut and dark chocolate. I’m a bit of a fan of this combination and it seems perfect for a winter afternoon tea. The zesty tang of the orange compliments the dark chocolate so well. I added a bit of coconut too for no other reason than I have too much coconut in my pantry at the moment. I am going to give this cake to the neighbor who is moving out today. Their life is at a very different point to mine. They have just got married and are expecting their first child, so have moved to a new home that is more child friendly. When I had my first child I lived in a flat in Paddington in Sydney. I was renting and I remember the day my son was born. I had two dollars and twenty five cents in the bank! I really wasn’t too sure what was going to happen next. Fortunately it has all worked out. Anyway enough of this and on to the recipe. If you want you can put the mixture into cupcake papers or muffin papers and they make great snacks.

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Ingredients

125g unsalted butter softened

2 teaspoons of grated orange zest

1 cup of caster sugar

4 free range eggs

2 cups of all purpose flour, sifted

1 teaspoon of baking powder

1 cup of desiccated coconut

1/2 cup of orange juice

1 cup of dark chocolate (I use Callebaut)

Icing

1 packet of Philadelphia cream cheese

21/2 cups of icing sugar

1/2 cup of desiccated coconut

Orange zest for decorating

Method

Preheat the oven to 160C. Place the butter, orange zest and sugar in a bowl and beat until light and creamy. Add the eggs one at a time and continue beating until well combined. Now add the coconut, flour, baking powder and orange juice and fold through. Lastly add the chocolate.

Spoon the mixture into a lined round 20cm spring form tin and bake for 45 minutes.

For the icing..

Simply combine all the ingredients and beat until smooth.

I hope you enjoy the cake.

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