All Hail Nigella!
It is with much giggling I must tell you about the Power of Nigella!
After much humming and hah-ing about what cake to make for my daughter’s 2nd birthday I came up with a grassy knoll….
For the cake:
200g plain flour
200g caster sugar
1tsp baking powder
1/2 tsp bicarb of soda
40g best quality cocoa
175g soft, unsalted butter
2 large eggs (free range please!)
2 tsps vanilla extract (NOT essence!)
150ml sour cream
Preheat oven to 140ºC/gas mark 4. Line two 20cm cake tins.
Bung all the ingredients into your kitchenaid/food processor and mix until you have a smooth, thick batter. Divide between the two tins and bake for about 35 minutes but do check according to how your oven bakes (Mine new oven seems to cook very quickly and I take them out about 20-25 mins!). I also put a small dish of water in the bottom of the oven to keep the sponge moist.
Leave to cool for 10 mins before turning them out of their tins and cooling on a wire rack.
I fill with 1/3 tub of Betty Crocker choc fudge icing and then splat the rest over the top. Then leave as is, or decorate with flowers, mini-eggs, whatever takes your fancy!
|My Easter cake, decorated by the kids!|
Or, I have smoothed over some warmed apricot jam and then rolled icing to make a variety of party cakes.
Ah-ha! I think I hear the soft rumble of a Waitrose van….Let the cake-making commence!