Dayrecipe Food Community

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:

1. 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.
2. To make the cake, beat the margarine & the sugar together. Add the baking powder & the cocoa powder. Mix well.
3. 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.
4. Grease a springform / loose-bottomed cake tin (approx 12″ in diameter). Pour in the cake batter & level off.
5. Place in a preheated oven at 180c & cook for 45 minutes.
6. 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.
7. Once the cake is completely cool, you can decorate it.
8. 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.
9. Peel & then sklice the kiwi fruit & lay them in a circle around the cake to partially cover the clotted cream.
10. Finally, dot the fresh raspberries around the strawberry centre.

TIPS:

1. To make this cake even more beautiful, why not pipe a few swirls of whipped cream around the border.
2. If you cannot find any clotted cream, just whip double cream until it is very stiff.