Our potatoes went in very late this year so we don’t yet have any to harvest. However a friend has just given us some of hers and whilst they were still fresh, eating them boiled with some delicious garlicky aioli seemed just the thing. And our garlic was ready to harvest.
About 2 years ago, there was a great series of radio 4 plays about baking. The very first play was about making a chocolate cake with mayonnaise. How weird I thought, then forgot all about it. A few days ago, I again heard mention of mayonnaise used in cakes. So maybe it wasn’t just a few crackpots in a play! In need of a cake for a camping trip, I fished out the recipe and set to.
- Melted 200g 85% dark chocolate together with 120ml strong coffee.
- Combined 100g of sieved wholemeal spelt, 25g buckwheat flour, 1 tbsp cocoa powder, 100g ground almonds, 1 tsp baking powder and 200g caster sugar.
- Made a well in the centre and put in a guestimated 200g of mayonnaise and 1 egg (latter was not in the original recipe, but I had one that needed using up).
- Mixed this together along with the melted chocolate.
- Spooned mixture into a 22cm cake thingy and baked at 180°C for 30 mins.
- Melted 100g 85% dark chocolate with 150ml of single cream.
- Stirred until combined then left to cool.
- Spread onto cooled cake.