The Strongman cake

This strongman cake is challenge enough for anyone – the more rum, the better!

PREPARATION TIME 30 minutes COOKING TIME 30 minutes SERVES 12, or 1 strongman

400g soft unsalted butter 400g caster sugar

8 large eggs

360g self-raising flour

4tsp baking powder

60g cocoa powder, plus extra for dusting

100g preserved ginger, grated Grated zest of 2 limes Pinch of salt

FOR THE FILLING AND ICING 500g mascarpone

150g dark brown sugar

2 x 25ml shots dark rum Juice of 2 limes

1 Preheat the oven to 190°C (170°C fan) gas mark 5. Then line 2 x 20cm springform cake tins with baking parchment.

2 Using an electric mixer fitted with the flat beater attachment or a food processor, cream the butter and sugar until white and fluffy. Add the eggs, one by one, while still mixing.

3 Add the rest of the ingredients and mix to a smooth batter. Divide the batter evenly between the 2 tins and bake for 30min, or until the tip of a skewer inserted into the centre comes out clean. Carefully remove the cakes from the tins and leave to cool on a rack.

4 To make the filling and icing, wash and dry the mixer and fit it with the whisk attachment. Add the mascarpone, sugar, rum, lime juice and mix well until you have a glossy and smooth icing.

5 Using a serrated knife, trim and slice each cake in half horizontally so you end up with 4 identical, level sections.

6 Begin building the tower of cake, smothering each layer with the filling to hold them in place.

7 Cover the whole structure with most of the remaining icing, smoothing the surface with a palette knife dipped in hot water.

8 Spoon the rest of the icing into a piping bag and squeeze out some intimidating peaks. Dust with cocoa powder and there we have it!

‘THIS CAKE IS A BEAUTIFULLY BOOZY CONFECTION’