Spotted cake - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Medium
Ingredients
For the cake
- 225 g Butter (unsalted)
- 225 g Unrefined golden caster sugar
- 225 g Self-raising white flour
- 110 g Plain white flour
- 4 Egg(s) (free range)
- 75 g Dark chocolate grated
For the decoration
- 175 g Apricot jam
- 2 tbsp Water
- 900 g White sugar paste icing
- 225 g Brown/chocolate sugar paste icing
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1
For the cake: heat the oven to 160°C, (fan 140°C, gas mark 3). Grease and line a deep square 20cm /8″ cake tin.
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2
Cream the butter and sugar in a mixing bowl until soft and light.
For this step you'll need:
- 225g Butter (unsalted)
- 225g Unrefined golden caster sugar
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3
Sift the flours together and beat into the mixture alternately with the eggs, until the mixture is smooth. Stir in the grated chocolate.
For this step you'll need:
- 225g Self-raising white flour
- 110g Plain white flour
- 4 Egg(s) (free range)
- 75g Dark chocolate grated
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4
Put into the tin and level the top. Bake for 75 minutes until well risen and firm to the touch. Cool in the tin for 10 minutes, then turn out and place the cake on a wire rack to cool.
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5
Heat the jam and water in a small pan until the jam has melted. Stir and sieve the mixutre, then return to the pan and boil for 1 minute. Remove from the heat and leave to cool.
For this step you'll need:
- 175g Apricot jam
- 2 tbsp Water
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6
Sprinkle icing sugar onto a large surface and then roll out the white sugar paste icing large enough to cover the top and sides of the cake.
For this step you'll need:
- 900g White sugar paste icing
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7
Brush the top and sides of the cake with the apricot glaze. Support the sugar paste icing on a rolling pin and press onto the top and sides of the cake, smoothing the surface. Trim the base to remove excess icing.
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8
Roll out the brown sugar paste icing and cut out small rounds. Attach to the cake with a dab of water. Decorate with a ribbon bow and small candles.
For this step you'll need:
- 225g Brown/chocolate sugar paste icing