NOTE: Make up a batch of cookies using any recipe you like – gingerbread works well | see page 144 | – then use the method on page 134 to coat them in edible glitter.
BITTER CHOCOLATE ORANGE CAKE
I made a version of this cake for Veuve Clicquot that was huge, many-tiered, painted bright gold and topped with chocolate curls laden with popping candy and candied blood oranges. The sparkling bitter chocolate, orange and popping candy make this cake delicious with champagne, but it’s delicious with almost anything.
PREP TIME 20 minutes COOKING TIME 25 minutes, plus cooling time SERVES: 10 270g plain flour, sifted 130g caster sugar 1 tsp bicarbonate of soda Pinch of sea salt 270g dark chocolate | minimum 70% cocoa solids | broken into pieces 270g unsalted butter, cubed 270g light brown sugar Finely grated zest of 1 large orange 4 eggs 100ml natural yoghurt 100ml whole milk ½ batch of Popping Candy Chocolate Shards | see page 209 | 1 batch of Chocolate Ganache Glaze | see page 259 | 1 batch of Candied Orange Slices | see page 226 | Three 18cm round cake tins, greased and lined
1 Preheat the oven to 180°C fan assisted/gas mark 6.
2 In a bowl, whisk together the flour, caster sugar, bicarbonate of soda and salt and set aside.
3 Melt the chocolate and butter together in a double boiler | see page 196 | over a medium heat. Remove from the heat and allow to cool to room temperature. Beat the chocolate and butter mix into the flour mix, then beat in the brown sugar and orange zest. Now beat in the eggs, one at a time, until just incorporated. Finally, beat in the yoghurt and milk.
4 Divide the mixture between the three prepared cake tins and level out to the edges. Bake for 20–25 minutes, or until a cocktail stick inserted in the centre comes out clean. Remove from the oven and leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
5 When the cakes are cool, transfer them to a plate one at a time, using a palette knife to spread a thin layer of the ganache glaze between the layers, over the top and all around the edges of the stacked cakes | pour into the centre of the cake, then work down the sides and around the base |. Refrigerate the cake to set the ganache, then repeat the process with a thicker layer of ganache until the cake is evenly covered.
6 Top the finished cake with chocolate shards and orange slices and serve any that remain alongside.
CHERRY AND SEED MADEIRA CAKE
Madeira cake was very popular in the Edwardian era, and I first made this for a project called Salon du Thé, with the theatre company Gideon Reeling. We recreated an Edwardian high tea ceremony – from the food and tea on the menu, to the dress code and interactive performances. This cake made up the centrepiece cutting cake.
PREP TIME 30 minutes COOKING TIME 30 minutes SERVES: 8 180g unsalted butter, room temperature 180g caster sugar 3 eggs 250g self-raising flour, sifted 3 tbsp milk 75g mixed seeds – pumpkin, sesame, poppy Small handful of fresh pitted cherries | about 100g | each sliced into 3 pieces Small amount of granulated sugar infused with Lapsang Souchong tea | optional – see tip | 120ml Mixed Berry Coulis | see page 256 | or raspberry jam 150g double cream, whipped 150g icing sugar, sifted Small amount of lemon juice Handful of flaked almonds, toasted | optional – see page 257 | Fresh flowers to decorate Three 18cm round cake tins, greased and lined
1 Preheat the oven to 180˚C fan assisted/gas mark 6.
2 Cream the butter and sugar together for 4 minutes. Add the eggs, one at a time, and beat until just incorporated. Fold in the flour, then add the milk slowly – you need just enough to ensure that the mixture falls slowly from the spoon. Fold in the seeds and cherries.
3 Divide the mixture between the two prepared cake tins and level out to the edges. Sprinkle the top with some of the Lapsang-infused sugar, if using. Bake for 20–25 minutes, or until a cocktail stick inserted into the centre comes out clean. Remove from the oven and leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
4 Spread the base layer with the coulis or jam and pipe the whipped cream on top. Sandwich the two halves of the cake together.
5 Mix the icing sugar with enough lemon juice to give it a pouring consistency – or add a dash of coulis, which will also give it a nice pink colour – and pour over the top of the cake. Decorate with toasted almonds and garnish with fresh flowers, if using.
TIP: To infuse granulated sugar with Lapsang Souchong, simply leave an unused tea bag in 400–500g of caster sugar overnight. You can use a small amount for this recipe, then store the rest in an airtight container to use another time.
HOW TO WHIP CREAM
YOU WILL NEED A chilled bowl | large enough to hold at least double the volume of cream you are whipping | An electric hand whisk Very cold double cream 1 tsp caster sugar and ¼ tsp vanilla extract per 200ml of cream | optional |
Pour the cream into the bowl and whip thoroughly and evenly, beginning on a medium speed. Ensure that you run the beaters around the edge of the bowl to keep it all evenly mixed. When the cream starts to thicken and you see the first sign of soft peaks, add the sugar and the vanilla, if using. Now reduce the speed to medium-low and watch carefully – it’s almost done. Continue just until you have very soft peaks. Using an electric hand mixer this should take under 2 minutes.
ZEBRA CAKE
This is a version of the ‘rainbow cake’ recipe that appeared in my last book, but uses the classic combination of chocolate and vanilla sponge. It looks amazing when it’s cut into – the striped effect is made with two separate batters that are layered on top of each other in the tin before they go into the oven
PREP TIME 25 minutes COOKING TIME 30 minutes SERVES: 8 260g unsalted butter, room temperature 420g caster sugar 4 eggs 430g plain flour, sifted 1 tbsp baking powder Pinch of salt 1 tsp vanilla extract 240ml whole milk 30g cocoa powder, sifted 1 batch of Chocolate or Vanilla Buttercream | see pages 254–255 | Three 15cm round cake tins, greased and lined
1 Preheat the oven to 180°C fan assisted/gas mark 6.
2 Beat the butter and sugar together until light and fluffy – approximately 4 minutes. Add the eggs and beat slowly at first, then on medium, until just evenly incorporated, scraping down the bowl after each stage. Remove half the batter and set aside.
3 In another bowl, whisk together half the flour, baking powder and salt. Add half these dry ingredients to the batter | so a quarter of the total | and beat on medium speed until incorporated. Add the vanilla and half the milk, then the rest of the dry ingredients. This is your vanilla batter. Set aside.
4 Clean your mixing bowl and put in the second half of the batter.
5 In your second bowl, whisk the remaining flour, baking powder and salt with the cocoa powder. Repeat the process, adding
