Having not been for over three years I was a teeny bit apprehensive I might fly off the side of the mountain on the first day shrieking 'Swoosh....swoosh......Gaggghhhhh!!!!'.
However it soon came flooding back to me: Attempting each morning to put on the ski boots proving to be a very effective warm up. The careful retrieval from an obscure ski jacket pocket, unwrapping and eating of a mars bar on a chair lift, desperately hoping the gloves/goggles/chocolate/myself won't end up falling twenty meters to the ground. The glory of the mountain air and breathtaking alpine scenery.
The walking like a drunken cowboy in ski boots. The après ski four course meals. The warming chocolat choud half way up the piste after an energetic mornings ski.
The fresh air and enchanting snow. The discovery that after several vin chauds that black run doesn't seem so tricky after all ('weeeeeeeeeeeeeeeeeeeee').
The going to the loo in full ski gear being an Olympic sized mission. Post-slope afternoon tea and cake.
(As you may be able to discern, ski trips I attend are as much about the food as they are about the actual skiing.
But I'm sure you wouldn't expect anything less).
These simple but tasty little cakes I baked today to celebrate the end of the glorious week:
Coconut Cakes with Lime Drizzle
For the cakes:125g self-raising flour
1 tsp baking powder
50g dessicated coconut
150g unsalted butter
150g caster sugar
2 tsp finely grated lime rind
3 beaten eggs100ml natural yogurt
For the drizzle and decoration:
8 tbsp icing sugar
juice 2 limes
1 tsp lime zest
1. Line a twelve hole muffin tin with paper cases and preheat the oven to 190C/Fan 170C/Gas Mark 5. In a bowl mix together the flour, baking powder and coconut and set aside.
2. Use an electric mixer to beat the butter, sugar and lime rind until pale and creamy.
3. Gradually add the eggs, continuing to beat well.
4. In alternate batches stir in the flour and coconut mixture then the yogurt until just combined
5. Spoon the mixture into the prepared cases and bake for 15-20 minutes until risen and golden in colour. Cool on a wire rack
5. Make the drizzle by combining the icing sugar and lime juice. Drizzle over the upturned cooled cakes and decorate with lime zest
- The intense, zesty lime and sweet coconut are a classic match (made on a tropical island far, far away from our cold, soggy shores)
- With the inclusion of lime these bakes are perfect for this month's Tea Time Treats theme, Citrus Fruits, presented by my fellow host, Karen from Lavender and Lovage