Unusual recipe

Meadowsweet Cake

Ingredients

2 heaped tablespoons of plain white flour

2 heaped tablespoons of rolled oats

1 heaped tablespoon of ground almonds

1 heaped tablespoon of desiccated coconut

2 tablespoons of granulated sugar

4 oz of butter

2 medium eggs

Splash of milk

Splash of carbonated mineral water

Drizzle of olive oil

2 teaspoons of baking powder

Small pinch of salt

Marzipan

Method

Place the coconut into a small dish and add one teaspoon of sugar, drizzle of olive oil and splash of milk and stir into a paste. Put the flour, rolled oats, ground almonds, sugar, baking powder and pinch of salt into a mixing bowl and give a quick stir. Add the softened butter using a small round end table knife to cut it through the mixture - once it is a crumb like appearance add the eggs and coconut paste and the splash of mineral water. Using the knife quickly mix all the ingredients together - mix vigorously. Add extra liquid (either milk or carbonated mineral water) if the mixture appears too dry.

Lightly grease a small flat cake tin - place approximately one third of the mixture into the tin evenly across the bottom. Thinly slice the marzipan into small portions - place these across the whole of the cake mix so that all of the mixture is covered. Spoon on the remainder of the mixture evenly spreading over the marzipan layer. This can be left smooth or a small mixture of ground almonds with a little sugar can be sprinkled on the top. May be decorated with a few marzipan shapes if desired (very effective in the shape of a daisy flower).

Place in a moderate oven - gas mark 4 - 180 °C - 350 °F for approximately 45 minutes. Allow to cool if eating as a cake, but can be eaten warm as a pudding.