- Melted 100g bar 85% dark chocolate and left to cool slightly.
- Creamed 4.5oz unsalted butter with 4.50z light muscovado sugar & grated zest of 1 orange.
- Beat in chocolate.
- Beat in 3 medium size eggs, one by one.
- Sieved in 6oz flour (1/2 wholemeal spelt & 1/2 white spelt) with 2 tsp baking powder and a pinch of salt.
- Stirred in juice from same orange with a couple of tbsp of water as it was quite a stiff mixture.
- Stirred in 3oz natural glace cherries – halved and 2oz of walnuts – roughly chopped.
- Spooned mixture into a 21cm cake thingy and baked at 180C (gas 4) for 30 mins.
- Turned out onto rack and left to cool.
- Rolled out 8oz natural almond marzipan into a round to fit top of cake.
- Melted 100g bar of 70% dark chocolate with 1/2 oz butter and two tbsp of date syrup.
- Stirred this until smooth then covered cake with the marzipan and then the marzipan with the chocolate mixture.
- Decorated with 12 toasted walnut halves.
I had half a jar of sour cherries that desperately needed using up. Fortuitously I was e-mailed a recipe using cherries that came from Merchant Gourmet which I then adapted as a booze free version. I was particularly pleased to have found some local and organic crème fraîche which meant that it was a completely organic cake.
This is what I did:
- Melted 125g unsalted butter in a pan with 100g muscovado sugar and 100g of 70% dark chocolate.
- Sifted 100g wholemeal spelt and 100g of white spelt flour into a bowl with 1 tsp baking powder.
- Stirred in 50g ground almonds
- Made a well in the centre and poured in the chocolate mixture.
- Mixed this in together with 3 duck eggs.
- Added 4 tbsp of sour cherries from a jar together with about 75 ml of the juice from the jar.
- Poured this into a 9 inch square silicon pan and baked in a preheated oven at 180°C for 25 mins.
- When cool, cut into 9 large squares (think 16 would have been better as these were a little too large I thought).
- Meanwhile melted 100g white chocolate with 250ml crème fraîche and left to cool.
- Whisked cold mixture until stiff enough to spread onto cake squares.
The cake rose well, had a nice moist consistency, wasn’t too sweet and had a subtle cherry undertone. The topping took a lot of whisking and then went a sort of curdled consistency, but it tasted good.