Lemon and raspberry occasion cake

Cherry and hawthorn blossom adorn the cake

Sometimes you make an occasion cake, that has to look good, as well as taste good. I think I hit the mark with this one.

The cake is a basic sponge with equal weight of butter, sugar, eggs and flour, in this case four eggs set the weight. You can average an egg as 60g, so work that out if you like. The cooked cakes are cut in half and there are three layers of filling, each one had lemon curd, overlaid with cream and the cake above had raspberry jam. Someone said it was too tall, and it did have four layers, but then it was for an occasion.To stop the cream squirting out the side I laid raspberries to hold it in. Really, when all the layers were stacked up the whole looked a bit wobbly. A good ganache coating covers a lot of sins and that's what this cake got, white chocolate ganache.

I used a palate knife dipped into boiling water and dried, which makes it easy to move the ganache around, spread it where it needs to go. I can do piping but I don't enjoy it, and I think you end up with too much icing. So I go for a nice slather, and then in this case I draped spring flowers across it, bird cherry and pink hawthorn, both of which are edible if you wanted to eat them. The main thing is that they aren't toxic, and they look lovely.

Around the top of the cake I sprinkled lemon zest and freeze dried raspberry and added fresh raspberries around the base and dusted the lot with icing sugar.

 

CHOCOLATE CAKE

any fan of chocolate wants to know how to make a marvellous chocolate cake...

I'm not that big on chocolate, however, since I feel I need some treats cake looms large on my cookery horizon. Wheat free flour is expensive and you run out all the time, it's also mostly rice flour as far as I can make out, so I keep rice flour around and mix it with other ingredients, making my own flour combinations. 

Gluten has some magic property that means it holds sugar and fat very well. It's a winning combination that most of us like the feel of, in the mouth. So, when you're making food without gluten you need to load up with something moisturising in another way - with cake that means icing, or syrups, or in this case a glorious ganache.

That's ganache that rhymes with panache - please don't start throwing in an accent at the end. Not that I'm pernickety.

That is ganache, not Ganesh. Ganache is a chocolate cream filling, Ganesh is an elephant faced Hindu god, not suitable as a cake filling, although I think he looks like he's enjoyed a few cakes.

RECIPE

chocolate cake

50g cornmeal

50g rice flour

100g ground almonds

heaped teaspoon baking powder

5 eggs

150g castor sugar

150g margarine or butter

50g dark chocolate (best use a chocolate with over 50% cocoa solids)

line cake tin - this is enough to make a sponge type sandwich cake using two 9" tins, or two 8" tins, if you want it to come out fatter

weigh out dry ingredients (cornmeal/flour/almonds) and set aside, stirring in the baking powder

melt marg (or butter) over low heat, adding chocolate broken into pieces into it, stir until chocolate and fat are mixed together and set aside to cool

whisk eggs using an electric whisk for one minute, slowly add sugar, making a thick frothy cream, which usually takes another minute

stir in the chocolate/marg mixture - use a spatula or metal spoon, and don't stir so much that you reduce the volume of the eggy froth

follow the chocolate mixture witht ej dry ingredeients, stirring in in the smae way, keeping the volume as high as possible

pour into the cake tins and cook at gas mark 6 for 20 minutes

the cake is cooked whe you stick a skewer in in, and it comes out clean

cool slowly on a rack in the tin - the cake is slightly delicate, so don't hurry to take it out of the tin

take one cake out of it's tin and put on a serving plate

spread the chocolate ganache liberally over this cake, so that it doesn't quite reach the edges

carefully place the other cake on top, lining the two cakes up, gently setlling it down, until the ganache spreads to the edges of the cake. dust the top of the cake with icing sugar

eat

for the chocolate cream ganache

tips:

make once the cake has cooled

don't be in a hurry

double cream

100g dark chocolate

small cup of milk

vanilla essence (optional)

break the chocolate into pieces and melt over boiling water

heat the milk to just under boiling point

pour the hot milk into the melted chocolate, beating while you poor. the chocolate may get stiff and grainy, keep beating and stirring until you get a glossy mixture. you can add a few drops of vanilla at any point - beating them in too

set to one side to cool - don't let chocolate mixture get cold

whip the cream until it makes soft peaks. I prefer to do this with a mechanised hand whisk. If you use an electric whisk keep checking the consistency, so it doesn't get too dry. Once it's whipped fold in the cooled chocolate mixture. keep folding it in until the cream is all the same chocolate-y colour.

if your ganache seems a little runny, put it in the fridge for a while

when you have a ganache you can spread with a knife you know it's ready to use...

alternatives and subsitutions

for this chocolate cake you could use cocoa powder in place of some of the flour, it'll flavour and colour the cake well too. 

I'll get back to this later