And since when it's your birthday you get to call the shots, Dom asked everyone to bake a random birthday cake.
|Happy 2nd Birthday?|
|Vintage - this book is almost as old as me! (And stolen from my Mum's kitchen...)|
|Possibly my book with the fewest cake recipes in - great choice.|
Much as the challenge of making Devon Black Cake, with 12 eggs and the description that it should be stored for a year before eating appealed, it seemed a bit ambitious for Sunday evening baking, so I went instead for the Marlborough Cake.
|Well at least I won't be disappointed when it doesn't turn out like the picture ;o)|
Marlborough Cake (makes 1 9inch cake)
- 4 medium eggs
- 170g plain flour
- 140g caster sugar
- 85g rapadura (the original recipe said 225g caster sugar, but I ran out mid-measure and had to improvise!)
- 30g caraway seeds
Preheat the oven to 220C (200C fan).
Grease a 9" (23cm) round cake tin - I used dairy free sunflower spread but you could use butter - then sprinkle flour for easy release.
Set a pan of water on a low heat to warm, then put your eggs in a pyrex mixing bowl and place over the pan. Whisk over the warm water until they thicken enough that they leave a trail. This took me 17 minutes of arm aching whisking, but then I was doing it by hand with a balloon whisk - perhaps not the brightest plan! I'd go with an electric hand whisk on low, with hindsight...
Take the bowl off the heat and sieve in half of the flour and all of the sugar, then sieve in the rest of the flour and mix gently.
Lastly, stir in the caraway seeds.
Pour it into the prepared tin and bake for about 10 minutes until risen and golden.
Allow to cool in the tin for a minute, then turn out onto a wire rack to cool completely.
|Turns out I have quite a stash of kitsch cake decorations!|
|Not sure an icing sugar doily and some paper flotsam makes up for the absence of actual icing...|