A few days ago, I had to make a cake to take to a family dinner. It couldn’t be just any ordinary cake, but one which was both delicious & beautiful to look at…..this is what I made!
Serves 8-10.
INGREDIENTS:
- 8oz margarine, softened
- 6oz granulated sugar
- 8oz self raising flour
- 1 1/2 teaspoons of baking powder
- 4 tablespoons of cocoa powder (best quality, unsweetened)
- 3 large eggs, preferably free range
- 4-5 tablespoons of water
DECORATION:
- 2-3 cups of fresh strawberries
- 2 1/2 cups of clotted cream
- 10 fresh raspberries
- 3 kiwi fruits
- 1 tablespoon granulated sugar
- Organza ribbon (optional!)
DIRECTIONS:
- The night before you are due to make the cake, wash & hull the strawberries. Cut them into quarters & then place them in a bowl with the suagr. Mix well then cover & place in the fridge overnight.
- To make the cake, beat the margarine & the sugar together. Add the baking powder & the cocoa powder. Mix well.
- Next add the eggs & beat well before adding the flour. Mix very well to ensure that there are no pockets of flour, then mix in the water.
- Grease a springform / loose-bottomed cake tin (approx 12″ in diameter). Pour in the cake batter & level off.
- Place in a preheated oven at 180c & cook for 45 minutes.
- Remove from the oven once cooked & allow to cool in the tin for 5-10 minutes before releasing from the tin & cooling completely on a wire cooling rack.
- Once the cake is completely cool, you can decorate it.
- To decorate the cake, pile the strawberrries in the centre of the cake. Around the empty edge of the cake, carefully spread the clotted cream.
- Peel & then sklice the kiwi fruit & lay them in a circle around the cake to partially cover the clotted cream.
- Finally, dot the fresh raspberries around the strawberry centre.
TIPS:
- To make this cake even more beautiful, why not pipe a few swirls of whipped cream around the border.
- If you cannot find any clotted cream, just whip double cream until it is very stiff.
Related posts:
