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Jubilee cake

June 3, 2012

After yesterday’s rain the weather today seems exhausted and only managed a little fine drizzle. Time to do more summer cooking.

Boo and I went out and gathered elderflowers for more cordial. It was a bit cold so we didn’t venture too far, but there’s lots of elderflower out now so we were spoiled for choice. We picked loads which means that we didn’t have to steep the cordial overnight to get the flavour. Once we’d snipped the stalks off and put the flowers in a bowl, and put water, lemon rind, juice and sugar on to boil,  the kitchen was filled with the smell of summer. The sun tried to sneak in an appearance. 

We also made chocolate and almond cake almost, but not quite, using a recipe from my book. It’s OK though because I’m going to write the recipe we did use here so that we can replicate the cake if we want to. I’m calling it jubilee cake because we’re all fired up about the jubilee in this house. It’s another cake that uses lots of bowls – especially if you are making two of them. (I love washing up).

Melt 6oz dark chocolate. In another bowl (it begins) mix 4oz softened butter and 4oz caster sugar together. Add the yolks of 4 eggs and in yet another bowl whisk the egg whites until stiff. Add the chocolate to the butter sugar and yolk mix. Then fold in 4oz ground almonds, 4oz self raising flour with 1 tablespoon taken out and replaced with cocoa powder and some water – probably 2fl oz – maybe a little more. Add a teaspoon of almond extract if you like. Fold in the egg whites. Put in a greased and lined 9″cake tin and bake for about 50 minutes at about 180c. Leave to cool in the tin and then ice with butter ricing flavoured with almond extract.

Serve on a pretty plate – this one has bits of gold on it, but the photo’s not very good. Nice cake nevertheless.



2 Comments leave one →
  1. Annie permalink
    June 4, 2012 6:06 am

    You’re ‘all fired up about the jubilee’?!

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