I think about cake about 72 times a day. It’s unfortunate for my arteries that I work next to a bakery. After acheiving my personal best for 80 lengths, I had only two things on my mind: 1. Sauna 2: Cake. A lurid pink bun eaten in the park wasn’t enough to satisfy me, so I made my own (above). It’s a recipe from a Marks and Spencer book, which I have adapted to fit my own, somewhat picky, cake tastes. I know I really should’ve waited for the Scottish raspberry season, but Spain’s not so far away. Feeds 8 people or one greedy person 8 times.
You need:
250 g of dark choc (I used 80% stuff. I like it bitter) Cut it up as small as you can!
225 g Butter
5 eggs (please use free range!)
100 g caster sugar (less if using tinned rasps)
85 g flour
A dash of cinnamon (I’ve experimented with ginger with nice results)
175 g raspberries
1. Preheat oven to 160 degrees.
2. Grease and line 9 inch tin… if you don’t line the bottom, your cake will be greasy!
3. Melt butter and choc… the secret: less melting time = better cake, so cut that choc up small!
4. Whilst this is cooling, whip up eggs and sugar until light and fluffy. Then fold in melted choc and butter.
5. Sift flour and cinnamon into another bowl then fold into the chocolate mixture.
6. Pour into cake tin. Sprinkle raspberries evenly on top. You decide how far you want them pushed in. I prefer mine on the surface. It’s more attractive.
7. Bake for 40 minutes. Until cake is springy to the touch. Leave to cool for 15 mins, before turning out onto large serving plate.
8. If it doesn’t look as attractive as mine, then you can dust it with icing sugar. I like it served with cream.
This is a great recipe because it’s quick and there are potentially 3 bowls to lick. Since there were no young children about at time of baking, I was happy to perform this task myself.
With this cake I drank:
Tokaji Aszu 5 Puttonyos 2000, Borkülönlegesség
A dear friend of mine brought me back this mini size (250 ml) Tokaji from a trip to Budapest. At a mere 8 years old this Tokaji is a baby, but it still had great dried apricot, orange peel and candid fruit flavours topped off with zesty acidity that cut through the sweetness of the cake. A beautiful way to end the day.
May 18, 2008 at 4:55 pm |
i am very glad to be cited as a dear friend, finally had a look at all your posts and enjoyed them all too. my dad had a piece of your cake today and enjoyed it very much! remind me to tell you about my favourite greek wine that i found online today, and also check this out http://www.greekwine.gr – i am going to do a bit of swotting before we go to our tasting!