Ginger and rum cake

I think I must be a contrarian baker.  Now that summer actually seems to have arrived, I know I should be thinking about strawberries, cream and other such light frippery….but what I really wanted this week was ginger cake.  And rum.  And dates.  And all things that make you think of colder weather (not that I even like colder weather).  As I said – contrarian.

This cake is always better the day after baking, and the day after that; it’s always the way with sticky spicy cakes – they need time to mellow and let their flavours mature.  I do have a penchant for rum and have a selection at home that would rival most cocktail bars; for this cake I chose a spiced rum as I thought the extra punch of flavour would work well.  Spiced rum always seems to have a vanilla note to it too and I never miss the opportunity to get a bit of vanilla into something.

You can taste each of the main flavours in the cake: ginger, dates and rum.  Putting the rum in the icing gives a raw hit – if you like your booze softer, and more baked, consider putting more in the cake and leaving it out of the icing.

Without checking through almost nine years of blogging, I don’t remember putting dates into a ginger cake before.  It was a good move – it turned a standard ginger cake into something more akin to a sticky toffee pudding.  You could leave the icing off this cake and serve it warm, as dessert, with custard or ice cream.  Personally, I am always partial to a white icing and a bit of the itchy teeth feel it can sometimes create.  Many older people I know have lost their taste for overly sweet things…I do sometimes wonder if it will ever happen to me.  I just can’t imagine being that person who winces when they eat something and say, ‘ooh, that’s a bit sweet for me’.  Does. Not.  Compute.

Ingredients

75g unsalted butter
100g dark muscovado sugar
125g black treacle
125g golden syrup
2 eggs
3 tablespoons rum – I used spiced rum
225g self raising flour
2 teaspoons ground ginger
50g stem ginger, finely chopped
75g medjool dates – pitted and finely chopped

For the icing:
100g icing sugar
1-2 tablespoons spiced rum
1 tablespoon stem ginger syrup (from the jar of stem ginger)

Method

Preheat the oven to 180C/fan 160C/350F/gas mark 4.

Line a 900g loaf tin with baking paper.

Place the butter, sugar, treacle and golden syrup into a saucepan and melt together over a gentle heat.

Leave to cool for at least 5 minutes before beating in the eggs and rum – if the mix is too hot the eggs will scramble and leave lumps in the cake.  Not nice.

Stir in the flour and ground ginger.

Stir in the chopped ginger and dates.

Pour into the prepared baking tin.

Bake for 50 minutes – 1 hour, or until a skewer inserted into the cake comes out clean.

Leave to cool for 10-15 minutes in the tin, before de-tinning and leaving to cool completely on a wire rack.

Now make the icing: mix the icing sugar with 1 tablepsoon each of rum and ginger syrup – add the extra spoonful of rum only if needed.  You’re aiming for a thick, glossy icing that has movement to it but isn’t so loose it will just run off the cake.

Spoon the icing over the cake and leave to set.

This cake gets better with age – it becomes stickier and more flavoursome.

Serve in generous slices with a cup of tea.

Bask in the glory of the wonderful thing you have created.

Eat.

Rum and coffee cake

Father’s day always forces me to bake altruistically as one of the CCD’s (Caked Crusader’s Da) favourite cake flavours is coffee, which I cannot abide in any shape or form.  This cake also uses one of his other favourite things: rum.

Sticking with my theme of altruism, I jettisoned any ideas for buttercreams or whipped cream because that is not at all the CCD’s style.  Serve him a wedge of sponge he can just pick up and eat and he’s happy.  Serve him something he needs a pastry fork to navigate around and he sees it as unnecessary fuss.

Given that the cake needed to absorb a lot of liquid without turning to mush I opted for a firmer, closer crumbed sponge and it held up well.  The inclusion of sour cream balances the sugar; I always think the inclusion of buttermilk/sour cream/yoghurt gives a velvety softness to a sponge.  Definitely plan ahead with this bake as it is best made the day before and left to absorb the coffee overnight. 

The liquid does make the sponge depress a little, so don’t worry.  I’m finding it hard to know what to say about this cake because I am so not the target audience for it!  Sometimes, though, the right cake doesn’t need to be flash nor a showstopper - all I can say is that the CCD enjoyed it so, job done!

Happy father's day!

Ingredients

For the cake:

190g unsalted butter, at room temperature
270g caster sugar
2 teaspoons vanilla extract
3 eggs
270g plain flour
1 ½ teaspoons baking powder
Pinch of salt
225g sour cream

For the rum coffee syrup:

3 tablespoons caster sugar
4 tablespoons rum
100ml hot, strong black coffee

Method

Preheat the oven to 200°C/fan oven 180°C/400°F/gas mark 6.

Line a 20cm round springform tin with baking paper.

Start by beating together the butter and sugar.  Take time over this and beat until it is pale, light and fluffy.

Beat in the vanilla.

Beat in the eggs one at a time, adding some of the flour if it looks like it might curdle.

Beat in half the flour.

Beat in half the sour cream.

Beat in the remaining flour, along with the baking powder and salt.

Beat in the remaining sour cream.

Spoon the mix into the prepared tin and bake for approximately 50 minutes, or until a skewer inserted into the cake comes out clean; check after 40 minutes to ensure the cake isn’t browning too quickly – if it is, loosely cover the top with foil and continue baking.

Leave in the tin and wrap the base and sides of the outside of the tin in foil- this will stop any leakage from the syrup and prevents a sticky cleaning up job!  N.B if you’ve used a liner for the tin there’s no need to do this.

Now make the syrup: mix together the sugar, rum and hot coffee until you can feel that the sugar has dissolved.  If you do this in a glass bowl you will be able to see when this has happened; I usually rely on dragging the spoon along the bottom of the dish – if it seems smooth everything has dissolved!

Poke some holes in the top of the cake and brush the hot syrup onto the warm cake – I find this gives the best absorption.  You can pour but I prefer the control over distribution that a brush gives.

If you feel that the cake is getting too wet, let it rest for 10 minutes then resume brushing on the liquid.

Leave to cool completely in the tin on a wire rack.

It is best to make the cake a day in advance to let the coffee and cake settle down overnight.

Serve in generous slices with some whipped cream.

Bask in the glory of the wonderful thing you have made.

Eat.

Chocolate rum and raisin cake....and a prize giveaway

 

When the nice people at Mustard, the incredibly funky online homewares store, asked me if I’d like to select something from their site to review on my blog – and be given a second one to giveaway as a competition prize – I felt that Christmas had come early!  But what to pick?  I wanted everything on the site!

I eventually chose the choc-a-bloc cake mould.  It had stiff competition from the house brick cake mould (which must've sold out now, as it's not on the site anymore) but I felt there were more occasions perhaps where one could bake a bar of chocolate cake, than a house brick.  It sells for £8 and details of how you can win one are at the end of this post.

Much as I like to be contrary, for the first use of this mould it had to be a chocolate cake.  The CCD (Caked Crusader’s Da) has always had a soft spot for rum and raisin.  As luck would have it my copy of Eric Lanlard’s latest book had just arrived and I noticed a very nice chocolate rum and raisin loaf cake.  I’ve tweaked the recipe (i.e. put the rum and raisins in the cake, rather than the ganache) and played around with the quantities to suit this mould.  The raisins pop in your mouth with a hint of rum, which adds pleasing depth to the chocolate cake. 

Please note my comments in the recipe on the ganache – I found its looks a little disappointing but it tasted lovely (beyond chocolate - so intense).  It set firm, quickly – look!  I hardly had time to spread it:

So, how can you win a fantastic choc-a-bloc cake mould?  Simply leave a comment to this post telling me about your favourite chocolate bar – it could be something that isn’t made anymore, it could be something that’s in every supermarket across the country, it might not even exist but in your dreams!  But it has to be your favourite!  For me, nothing can ever beat a four finger kitkat – particularly if you get one of the ‘faulty’ ones where one stick is solid chocolate.

The prize is open to any readers in the UK, sorry to everyone else.  Competition closes 7pm Friday 26^th April and the winner (chosen by lucky dip!  I know rafflecopter etc is all the rage these days but – for a blogger – I am actually rather old school!) will be announced on the blog shortly after.  Good luck!

Ingredients

For the cake:

100g raisins
4 tablespoons rum – I used spiced rum
100g unsalted butter
150g dark chocolate, broken into squares
4 eggs – separated
200g golden caster sugar
50g ground almonds
100g self raising flour
1 teaspoon baking powder

For the ganache: (NB.  I found this far too much and recommend you halve it.  I also was concerned that it was too thick – there’s soooo much chocolate in it - so I thinned it with more cream.  If you have a reliable ganache recipe maybe use it instead of this one)

175m single cream, plus extra if needed (about 2 tablespoons)
25g golden caster sugar
350g dark chocolate – broken into squares
25g unsalted butter, at room temperature

Method

A day in advance of making the cake soak the raisins and rum and leave in a covered bowl.  Stir occasionally.

Preheat the oven to 180°C/fan oven 160°C/350°F/gas mark 4.

Line a 900g loaf tin with baking paper.  If using a silicone mould (as I did) use cake release spray.  As my mould was smaller, I used a 450g loaf tin to bake the leftover batter i.e. I got 2 cakes out of it!

Start by making the cake: melt the chocolate and butter together in a bowl over a pan of simmering water – taking care that the bowl does not touch the water.

Leave to cool.

Beat together the egg yolks and sugar until they are pale and creamy.

Beat in the cooled chocolate mixture and the ground almonds.

Beat in the flour and baking powder.

Stir in the rum and raisins, making sure you don’t leave any rum in the bowl.

In a separate bowl, whisk the egg whites until they form stiff peaks.

Take a spoonful of egg white and stir it into the chocolate mix to slacken it.

Gently fold in the remaining egg whites.

Spoon into the prepared tin(s) and level the surface.

If using the 900g tin, bake for approximately 45 minutes or until a skewer inserted into the cake comes out clean.  If using two 450g moulds, bake for about 30 minutes before checking.

Leave to cool in the tin(s) for about 10 minutes before turning out and leaving to cool completely on a wire rack.

Now make the ganache: heat the cream and sugar in a saucepan until very hot but not boiling (i.e. what used to be called scalding point).

Remove from the heat and add the chocolate.

Stir until thick and glossy.

Stir in the butter.  Now I might be getting old and puny but I couldn’t do this by hand so used my kitchenaid.  The mix was very thick so I added some extra cream.

Let the ganache cool –but not set - before finishing the cake.

Place the cake on the serving plate and carefully spread the ganache over it.  Let it run down the sides a little.

Bask in the glory of the wonderful thing you have created.

Eat.

Rum and raisin cupcakes

 

Rum and raisin is a classic combination.  I remember in my youth pretending to like it because it had rum in it and it was very grown up...truth was I hated it!  As my taste buds have matured rum has become my favourite alcoholic flavour – I’m not really into wine or beer and most spirits leave me cold...but rum, oh those sweet caramel overtones do it for me!

I have recently discovered the delights of spiced rum.  Normally, with drinks, the addition of the word ‘spiced’ makes me run a mile (I blame mulled wine for this – just typing the name has made me shudder!  Seriously, who enjoys hot wine with cinnamon sticks and other remnants of the spice cupboard floating in it?) But spiced rum draws predominantly on vanilla with a hint of cinnamon and it works so well. The rum has a creamy dessert quality to it – thus is perfect for baking!

The golden rule for any bake where you soak fruit in alcohol is: the longer the better.  I decided mid week I was going to make these cupcakes at the weekend and started soaking the fruit straight away.  I have read that if you don’t have time to pre-soak, gently heating the fruit and booze in a microwave can speed up the absorption but I haven’t tried it personally.

These cupcakes are potent!  Hard to believe they contain so little rum.  I think it’s because the rum is stored in the raisins thus juicy little pockets explode on your tongue.  At first the rum isn’t that obvious but it builds throughout the eating...especially if you eat two (or so I’ve heard).

A simple cream topping is all these cakes need; I think that means they would make a good dessert too.  The cream actually needs more of a mention than that – it was lovely.  So often the buttercream can turn a cupcake into quite a substantial eat; the cream kept it light and whippy. I will definitely be topping more cupcakes with whipped sweetened cream.

Ingredients

For the cupcakes:

160g raisins
3 tablespoons dark rum – I used Capt Morgan spiced rum
150g unsalted butter, at room temperature
150g caster sugar or light brown sugar – I used 75g of each
1 teaspoon vanilla extract
3 eggs, at room temperature
150g self raising flour
1 ½ teaspoons ground cinnamon
2 tablespoons milk

For the cream topping:

300ml double cream
2 tablespoons icing sugar
1 teaspoon vanilla extract

Method

As far in advance as possible (ideally over a day) put the raisins and rum in an airtight container to allow the raisins to soak up the rum.  Stir occasionally.  The longer in advance you soak the fruit, the less liquid you’ll have left in the bottom of the pot.  I soaked mine for three days.

Preheat the oven to 160°C/fan oven 140°C/320°F/gas mark 3.

Line a 12 hole cupcake pan with paper cases.

Beat together the butter and sugar until light and whippy.  Don’t skimp on this stage.

Beat in the vanilla extract.

Beat in one egg.

Beat in a second egg.

Beat in half of the flour and all of the cinnamon.

Beat in one tablespoon of milk.

Beat in the remaining egg, followed by the remaining flour and milk.

Weigh out 140g of the raisins that have been soaking in the rum.  Keep the remainder for decoration.

Fold the raisins into the batter.

Spoon into the cupcake cases and bake for approximately 25 minutes or until a skewer inserted into the sponges comes out clean.

Leave to cool on a wire rack, removing the cupcakes from the pan as soon as it is cool enough to do so.  Leave them to cool completely on the wire rack.

Now make the topping: Whisk the cream, icing sugar and vanilla until it forms peaks and is just firm enough to pipe – don’t go too far or the cream will go lumpy.

Spoon into a piping bag and pipe onto the cupcakes.  If you don’t like piping, simply place large spoonfuls of cream onto the sponges.

Spoon the remaining raisins on top of the cream.

Refrigerate up until an hour before serving.

Bask in the glory of the wonderful thing you have created.

Eat.

Rum and raisin biscuits

The wind and rain is howling outside, which I’m not complaining about as we need rain to alleviate our current drought conditions...but it is a bit grim; or to put it another way, it’s the perfect day to make delicious, comforting rum and raisin biscuits!

These biscuits are very quick to make as long as you remember that you need to soak the raisins ahead of time. With soaking fruit there is only one rule: the longer the better. Ideally I soak fruit overnight but here, I decided on a whim to make the biscuits so soaked for an hour.

The rum flavour is subtle and the texture of the biscuit is light and crumbly. As usual, I got half as many biscuits as the recipe suggested...I just can’t help myself! I think my tablespoons are twice the size of everybody else’s!

This is my first post back following the loss of the CCM (Caked Crusader’s Ma). I know that my blog is usually light and humorous (Readers: so now she tells us!) but I would like to be serious in my thanks to all of you for your lovely comments and emails. I was quite overwhelmed by your words of sympathy and will admit I cried at many of your beautiful messages. Thank you. Day to day life still feels empty and wrong at the moment but I’m hoping that trying to get back into a routine (blogging being a part of that) will help.

Ingredients

150g raisins
150ml rum – I used Mount Gay golden rum
225g unsalted butter, at room temperature
140g caster sugar
½ teaspoon vanilla extract
1 egg yolk
280g plain flour

Method

Soak the raisins in the rum for as long as possible – ideally overnight, but a minimum of an hour.

Preheat the oven to 190°C/fan oven 170°C/375°F/gas mark 5.

Line two baking sheets with baking paper.

Beat together the butter and sugar until smooth, light and whippy.

Beat in the vanilla and the egg yolk.

Beat in 3 tablespoons of rum from the raisin/rum bowl.

Drain the raisins, retaining any remaining rum.

Stir the flour and the raisins into the mixture. If the dough seems dry add a further tablespoon of the retained rum.

Take tablespoons of the dough and place them, about 3cm apart, on the baking sheets. I got 13 biscuits whereas the original recipe said approx 30.

Press down on the biscuits so they are flat. If they are too domed they will be cakey in texture rather than biscuity.

Bake for approximately 15 minutes if you got nearer to 30 biscuits, or up to 30 minutes if – like me – you got 13! You’re aiming for them to be golden and crumbly around the edges but still soft in the centre.

Leave to cool completely on the baking sheets before moving to an airtight container. You will find that they have crisped up and are no longer soft in the centre.

Bask in the glory of the wonderful thing you have made.

Eat.

Blue Hawaiian cupcakes

I am rather partial to a cocktail or two, but have never been able to bond with very creamy cocktails. There’s just something about their inherent gloopiness that turns me off. That said, I love the idea of the flavour combinations in creamy cocktails so decided to adapt a cocktail recipe into a cupcake.

The Blue Hawaiian cocktail (not to be confused with the Blue Hawaii, which is totally different) is a classic blend of white rum, coconut, pineapple juice and Blue Curacao. The latter ingredient turns the drink a rather shocking shade of blue and the whole mix of flavours is exotic– the taste of a being on a tropical beach somewhere lovely.

When you think about it (trust me, I have...) cocktails share several similarities with cupcakes – both are pretty, decorated, attention-seeking and designed to be quick hits of happiness. I remember once reading an old book of cocktail recipes and the barman explained that you should drink your cocktail quickly or, as he termed it, “while it is still winking at you”. Cupcakes are the same.

I had to use the Blue Curacao in the buttercream, as the chance to make shocking blue buttercream was too fabulous to resist...but as you will see, that didn’t happen and instead I got a delicate, fresh green. That left the coconut, rum and pineapple for the sponge; I used Malibu, which is a coconut rum, but ordinary rum would be just as nice. I opted for a coconut sponge filled with pineapple curd – this added extra texture and kept the flavours separate. Here they are loaded with curd...

...and this is how it looks in the finished cupcake:

The flavours worked really well in this cupcake and they looked ever so pretty without a lot of effort on my part. These are the perfect cupcakes for January – they’re little hits of happiness!

For those of you nervous about making Swiss meringue buttercream here’s my step by step guide.

Ingredients

For the pineapple curd:

2 egg yolks (keep the whites for the buttercream!)
200ml pineapple juice
50g caster sugar
25g cornflour

For the cupcake sponge (this will make 12 cupcakes):
125g unsalted butter, at room temperature
125g caster sugar
4 tablespoons desiccated coconut
2 tablespoon Malibu (coconut rum)
2 eggs
125g self raising flour
1 tablespoon milk

For the swiss meringue buttercream:
4 egg whites
250g caster sugar
250g unsalted butter, at room temperature
3-4 teaspoons Blue Curacao

To decorate: maraschino cherries

Method

Start by making the pineapple curd; this can be done several days in advance: place all the ingredients into a saucepan and stir, over a low heat, until the mixture thickens and starts to bubble. Don’t panic and think yours isn’t working – it can take 10 minutes or more before, in an instant, it thickens and turns into curd.

Remove from the heat and leave to cool, then refrigerate until needed. It will thicken further as it chills.

To make the cupcakes, increase the oven to 190°C/fan oven 170°C/375°F/Gas mark 5.

Line a cupcake pan with paper cases.

Beat together the butter and sugar until light and fluffy.

Mix together the coconut and Malibu so that the coconut absorbs some of the rum. Normally, I’d add this after the eggs but I wanted to ensure it was added early and well distributed in the batter.

Beat in the eggs, flour, and milk.

When the mixture is smooth and well combined, spoon into the paper cases.

Bake for 12-15 minutes or until a skewer inserted into the cupcakes comes out clean. Mine took 16 minutes.

Leave to cool on a wire rack and remove from the tin when cool enough to handle.

On the day of serving, use a corer or knife to remove the central core of the cupcake sponge out, taking care not to go right down to the bottom of the cupcake.

Now make the swiss meringue buttercream: Place the egg whites and sugar in a bowl over a pan of simmering water. Stir pretty much constantly to prevent the egg from cooking.

After 5-10 minutes, when the sugar has dissolved (when you cannot see any crystals on the back of the spoon), remove the bowl from the pan of simmering water and whisk until the meringue has puffed up and the mix is cool.

Add the butter to the meringue and whisk until the butter has been completely incorporated into the meringue. At first it will look a disaster – it will collapse and look curdled but don’t worry! Stop when the mixture is smooth, light and fluffy.

Now add the Blue Curacao gradually and beat until the colour of the buttercream is evenly blue.

Fill the whole with half a teaspoonful of pineapple curd.

Pipe the buttercream on top of the cupcake and top with a maraschino cherry.

Bask in the glory of the wonderful thing you have made.

Eat.

Golden rum cake

Today I celebrate The Caked Crusader’s 4^th birthday. It doesn’t feel that long ago that I received an ‘all you need to know about blogging’ masterclass from my friend Soo but I guess time flies when you’re having fun.

Now I’ll admit that I have one or two cookery books in my possession but that doesn’t mean I’ll turn away new ones! When Quirk books kindly offered a free copy of Krystina Castella’s “Booze Cakes” I was delighted; it was a book that had been on my radar for some time. Further, as luck would have it, I’d just purchased a new bundt tin (a Wilton Dimensions Cascade tin) and was desperate to try it out!

The golden rum cake recipe stood out to me as I have a passion for rum cake, borne of many lovely work trips to the Bahamas and memories of the wonderfully aromatic Tortuga Rum Cakes shop. With some shame, I can confess that, on one trip, I had to buy an extra suitcase while I was out there, in order to bring all my purchases back – a case full of rum cakes (nb. I am not exaggerating for comedic effect; I speak the cold hard truth). This recipe gets pretty close to those heavenly creations.

I have made a rum cake before (recipe can be found here) but it was more of a nutty rum cake. This one replicates the more yellow, pudding-y rum cakes and has rather more booze in it! You can see the rum saturation in this slice:

From memory, this is the first cake I’ve ever made where I think it needs to come with a “drink and drive” warning. Because the rum glaze contains rum where the alcohol isn’t cooked out, it does pack a punch. Bear it in mind if you’re partaking in this cake and have already had a beverage or two. Be safe out there, people!

I think you could cut back on the quantities in the glaze if you weren’t that into rum. Some of my eaters found it too strong...while others loved it. The cake definitely mellows with age and the punchy strength of the rum softens; the cake is huuuuuge but this doesn’t matter because a) it’s heavenly, and b) it keeps a week in an airtight container.

As the recipes in the book are American, they are only given in cups. I have converted them to metric but include the cups for anyone who prefers them.

I finish on a more serious note. My friend, Soo, the one I have to thank for getting me into blogging and introducing me to a whole new world is supporting a really important charity – the Canadian Parkinson’s Society. The charity funds research into Parkinson’s and I’m sure you’ll all agree that any findings will benefit sufferers the world over. You can read more about it and make donations via Soo’s site.

Just one last sweetener to add; Soo being Soo, she’s offering great gifts (awesome earrings that she’s made) for anyone donating over $10 (that’s about £6) and also entry into a prize draw for anyone who donates.

Ingredients

For the cake:

230g / 1 cup unsalted butter, at room temperature
400g / 2 cups caster sugar
4 eggs
375g / 3 cups plain flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
250ml / 1 cup milk
2 teaspoons vanilla extract
180ml / ¾ cup golden rum – I used Mount Gay Golden rum (oh Tortuga – why don’t you export?)

For the glaze:

60g / 4 tablespoons unsalted butter
200g / 1 cup caster sugar
63ml / ¼ cup water
125ml / ½ cup golden rum

Method

Preheat the oven to 180˚C/fan oven 160˚C/350˚F/Gas mark 4

Grease a 9-10” bundt tin (that’s approx 23-25cm). As bundt tins have fine details and I wanted the cake to retain those, I used a cake release spray – it gets into the nooks and crannies of complicated moulds better.

Cream together the butter and sugar – dedicate a lot of time to this, until the batter turns pale and light textured – almost like whipped cream. I can sometimes spend 10 minutes or more on this stage.

Beat in the eggs one at a time; if it looks like the mix might curdle add some of the flour.

Combine the flour, baking powder and bicarbonate of soda in a bowl.

In a jug, combine the milk, vanilla and rum.

Beat about a third of the flour mix into the batter, followed by a third of the milk mix.

Repeat twice more until all the ingredients are combined.

Pour the batter into the prepared tin and bake for approximately 1 hour or until a skewer inserted into the cake comes out clean. Check the cake after 50 minutes as mine only needed 55 minutes cooking time.

Leave to cool, still in the tin, on a wire rack.

Now make the glaze: melt the butter over a low heat.

Stir in the sugar and water and slowly bring to the boil.

Cook for 5 minutes, stirring all the time.

Remove the pan from the heat and stir in the rum.

Pour the glaze over the cake while it’s still in the tin – this forces the cake to absorb all the liquid. Pour gently and slowly as it’s possible that the cake might not absorb it all in one go and you might have to stop and give it time to recover!

Leave to cool completely (still in the tin) before de-tinning onto a plate and storing in an airtight tin.

Serve in generous slices – I don’t think it needs any accompaniment but whipped cream is an option!

Bask in the glory of the wonderful thing you have created.

Eat.