Sharing cake with friends in the warm Spring sun - doesn't get much better than that so thought I would share the recipe with everyone who has been so brilliant in supporting Living Food - a feast for soil & soul
Spring Chocolate Cake
12 oz (350g) soft butter + extra
12 oz (350g) sugar
8 oz (225g) ground almonds
2 oz (55g) rice flour
2 oz (55g) cocoa powder
12 oz (350g) dark chocolate
6 oz (175g) soft butter
Edible Spring flowers violets, primrose, comfrey
Butter & line a 25cm (10”) round cake tin with parchment paper.
Beat the butter, sugar, eggs, almonds, rice flour and cocoa powder together until very light. Very easy with an electric mixer. Put the mixture into the prepared tin and bake for 40 mins on 180°C/350°F/Gas 4 or until firm. Turn out and cool
Melt the chocolate in a medium bowl set over (but not in) a saucepan of simmering water, stirring often, until melted. Cool slightly then beat in the soft butter.
Spread over the cake and leave to set
Decorate with the Spring flowers just before serving so they are really fresh
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