JOLIE’S FLOWERS AND FROSTING
This new café loves florals as much as cake – here’s one of its treats
Jolie, in City Walk in Dubai, stemmed from founder Eman Al Owais’ love of good food, flowers and beautiful spaces. She ‘wanted to create a space where guests would enjoy delicious treats, signature teas and single-origin coffees in an elegant floral setting. Jolie means pretty in French. The space is perfectly reflective of the customers who enjoy pretty things and feeling pampered.’ Customers can take home cakes, and pick up a bouquet, too. Eman’s favourite cake? ‘That’s a tough one, there are so many to choose from! But if I have to decide, my favourite is our bestselling cake, the Victoria sponge cake. Everyone just loves the simplicity of it.’
510g flour 210g cocoa powder 600g sugar 3 tsp baking powder 4 tsp bicarbonate of soda 540ml milk 375ml sunflower oil 5 eggs Combine all the dry ingredients in a bowl. In a separate bowl, mix together all the wet ingredients, including the eggs. Slowly incorporate the mixtures together until completely smooth and lump-free. Divide the mix into three 9-inch baking tins. Bake at 160°C for 30-40 minutes.
500g dark chocolate (55 per cent cocoa) 500g double/whipping cream Boil the cream gently, and when hot pour on to the chocolate. Stir slowly until the chocolate has completely melted and keep mixing until it thickens. Leave to cool down, then chill until it reaches a spreadable consistency.
400g butter 300g icing sugar 50ml milk 1 tsp vanilla extract Beat the butter until completely soft and until it starts to change colour from yellow to white. This is easier using an electric whisk or machine. Slowly add in the icing sugar until completely incorporated, then lastly add the milk and the vanilla. Leave at room temperature – it will harden and be unmanageable if placed in the refrigerator.
Unmould the cooled chocolate sponges from the tins. Top the first sponge with a quarter of the ganache. Add the next layers and repeat the process. With the remaining ganache, cover the sides of the cake to make a smooth surface for the frosting. Place in the refrigerator for 10 minutes, until the chocolate ganache sets. Once set, decorate the whole of the cake with the frosting, and add strawberries, raspberries and blueberries, and flowers – Jolie uses grape hyacinths, peonies, roses and purple pride.