They say, those we love don’t go away. They walk beside us everyday…. unseen, unheard, but always near, still missed, still loved and very near.
As my grand mother’s breathing becomes more and more shallow.. I remember it was just last week after having lunch with her, I wrote to 6 of my dear friends saying “there is nothing more gratifying than being a grand daughter… She makes me feel like gods gift to the world .. she came to see the doc … I can see she fights hard to sustain herself .. she was so proud of me..memorising my blog address the whole afternoon when I lay down next to her … to tell all her friends … hmmm …I am going to miss this .. “
The Lazy Daisy cake is my grand mother’s all time favourite cake, she would want me to make it every time she had her friends coming over.
Being a hot milk sponge cake, it uses very little fat. I love the broiled crunchy coconut caramel topping that lends a very exotic twist to a simple cake.
Happy baking ❤️
All purpose flour – 1 cup
Baking powder – 1 tsp
Eggs – 3 small
Granulated white sugar – 1 cup
Pure Vanilla extract – 1 tsp
Milk – 1/2 cup
Salted butter – 1 tbsp
Crunchy Coconut Caramel Topping :
Brown Sugar – 1/3 cup
Salted butter – 3 tbsp
Cream – 1/4 cup
Pure Vanilla Extract – 1 tsp
Coconut Shredded – 1/2 cup
Preheat oven to 175 C.
Break the eggs into a bowl and whisk for 3 minutes with an egg beater. Add sugar little by little and beat again. Sieve flour and baking powder and add to the egg mixture.
Boil the butter and milk together and add to the cake mix until just mixed.
In a greased 8 inch cake tin, pour the batter and bake the cake until just done, approximately 25 minutes.
Method to make the topping :
On a low fire in a saucepan combine all the topping ingredients other than the coconut. Once the sugar melts and the mixture bubbles, take off the fire and add the coconut shredded.
On the warm cake, pour the topping and broil the topping for 5 mins in the oven until golden brown.
Add a pinch of love ❤️:
Add toasted cashew to the topping for an extra crunch.