CBSS – Baking with Gab

Baking with Gab has its benefits. It gives me an excuse to cook and devour ridiculous amounts of delicious baked goods, it’s introduced me to the fantastic blogging community and it’s also created an outlet for my crazy dog lady tendencies.

And then there’s free stuff. It’s not very often that I host a giveaway, so when I do, I get pretty excited about it! The delightful people from the Cake Bake and Sweets Show have offered me a one day double pass to give away to one of my fabulous readers!

The Cakes Bakes and Sweets Show will be on at the Sydney Showground, Olympic Park on March 21-23, the winner can go on whichever day they want. Chef Duff, Dan Lepard, Adriano Zumbo and Eric Lanlard will all be there – you could be too!

There will be live demonstrations, fabulous stalls to buy baked goods and baking related products, and free tastings. FREE TASTINGS.

The ticket allows you entry into the live demonstrations – there are so many options I literally cannot choose which demos I want to go to.

To celebrate my excitement about the Cake Bake and Sweets Show, I threw a little tea party, because that’s what I do best! The coconut, raspberry and passionfruit cake is sweet, moist and perfectly suited to a nice black cuppa.

Coconut and raspberry cake:

1 cup coconut cream
¾ cups caster sugar
2 eggs
1 ¾ cups self-raising flour
1 cup of desiccated coconut
½ cup frozen raspberries

Sticky passionfruit glaze:

¼ cup sugar
3 passionfruit
2 tbsp water

Preheat your oven to 180°C. Grease and flour a 21 cm cake tin.

Mix together the coconut cream and caster sugar until the sugar has started to dissolve. Add in the eggs, flour and then coconut and mix until combined.

Gently fold in the frozen raspberries so that their colour doesn’t bleed out too much.

Pour the mixture into the prepared tin and pop in the oven for 40-45 minutes, until a skewer inserted into the middle comes out clean.

As soon as the cake is out of the oven, pop the sugar, passionfruit and water into a small saucepan and heat over a low flame until the sugar has dissolved. Keep stirring to ensure that the mixture doesn’t burn.

When the cake has cooled slightly, run a knife around the edge of the tin to free it up, then turn it onto a cooling rack. Turn the cake the right way up, poke holes about ¾ of the way into the cake with a skewer and then spoon the passionfruit mixture over the top, spreading it as you go.

You want the cake to still be warm when you’re pouring the passionfruit glaze over so that it seeps into holes. Aside from the taste, the great thing about the passionfruit glaze is that you can cover up the holes you poked in the cake earlier.

Allow the cake to cool completely before serving.

How to win:

To win the tickets, you must like Baking with Gab on Facebook and then email bakingwithgab@gmail.com, telling me which part of the show you want to see most and why. Have a look here to see what the Cake Bake and Sweets Show has to offer.