The Weekend Australian - Life - - FOOD & WINE -

A recipe passed down from Jessie Spiby’s mum (and grand­mother be­fore her). En­joyed by my cousins at St Peter’s board­ing school, hence the name Saints Cake, and at many of my own birth­day par­ties, this hum­ble lit­tle cake recipe is a true fam­ily favourite. Un­der­go­ing a few mi­nor al­ter­ations along the way, the base cake recipe has al­ways stayed the same.

My grandma would fill hers with a deca­dent choco­late mousse, while Mum has been known to layer hers with whipped cream and straw­ber­ries. Both per­fectly de­li­cious. My lit­tle change is to serve the cake with a whipped laven­der cream. The fresh notes in the laven­der cut through the rich­ness and add a light flo­ral flavour that pairs re­ally beau­ti­fully with the dark choco­late.

This recipe is in­cred­i­bly easy to make and does all the op­po­site things that cakes nor­mally do. The cake won’t rise, it forms a crust and is re­ally rather dense. How­ever, don’t be fooled by its hum­ble looks, what the Saints Cake lacks in beauty it makes up for in flavour! Prep: 15 min­utes Cook­ing: 70 min­utes Serves: 10-12 INGREDIENTS Choco­late cake 200g dark choco­late (the best you can af­ford, you can taste the dif­fer­ence!) 200g un­salted but­ter cut into cubes 100g plain flour 300g caster su­gar 6 eggs Laven­der cream 1 cup cream 1½ tea­spoon dried laven­der, crushed 1 ta­ble­spoon ic­ing su­gar METHOD 1. Pre­heat oven to about 180C. 2. Line the base of a round spring­form tin. Grease sides well with but­ter. 3. Melt but­ter and choco­late in mi­crowave for 3-5 min­utes. Mix to­gether with spat­ula to com­bine. 4. Beat eggs, su­gar and flour un­til thick and pale. Fold in the melted choco­late mix­ture un­til evenly com­bined. 5. Bake for about 70 min­utes. Al­low cake to cool slightly be­fore re­mov­ing from the tin. Laven­der cream 6. In a small saucepan com­bine cream and dried laven­der, bring to a sim­mer. Strain the mix­ture, dis­card­ing the laven­der. Cover the mix­ture and place in fridge un­til com­pletely cooled. Once cool, beat the cream mix­ture and su­gar with an elec­tric mixer un­til soft peaks form. Serve im­me­di­ately. * If you are fill­ing your cake with mousse or cream, di­vide the mix­ture be­tween two tins and cook for about 30-40 min­utes at 160C.

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