New Recipe: Rahul from Bake Off’s coconut, cardamom and raspberry cake recipe | Magazine

If you’d like to surprise your friends with your newly acquired baking skills, then this coconut and raspberry cake is the one to go for. It is a showstopper that requires minimal effort yet has all the big, bold flavours you need to make your post-lockdown outdoor get-together special.

Rahul Mandal

Serves 6

Preparation time: 20-30 minutes
Cooking/baking time: 25-30 minutes

For the cake
6 medium free-range eggs
150g caster sugar
80g plain flour, sifted
70g desiccated coconut, toasted and cooled
1½ tsp ground cardamom
50g unsalted butter or coconut oil, melted and cooled, plus extra to grease

For the frosting
250g mascarpone
250g double cream
50g icing sugar
1 tsp ground cardamom
1 tsp vanilla extract

For the filling
200g raspberry jam

For the decoration

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