Nineteen years ago today little old me entered the world and nearly killed my mum in the process. She likes to remind me every year of that fact. I’ve only got one year left as a teen and I don’t quite know how I feel about that. I’m sure it’ll all be okay, I mean it has to be right? Anyway I decided to bake myself a cake. Actually two, and they’re brownie cakes with the recipe being courtesy of Mary Berry, so it has to be good. Is it weird to bake your own birthday cake?
I couldn’t resist baking something that’s two of my favourite foods, brownie and cake, and obviously I just had to share it with you all. After all I did promise some sort of recipe once a month and I like to try and stick to what I say.
100g ground almonds
225g baking margarine or butter
175g self raising flour
225g light muscovado sugar
50g cocoa powder
2 level teaspoons of baking powder
150g white chocolate buttons
1. You’ll need to preheat your oven to gas mark 4/180 degrees and line two 1lb loaf tins or one 2lb loaf tin. Measure all the ingredients except for the buttons, into a bowl and mix together, Once it’s smooth looking then fold in the chocolate buttons. Pour the mixture into the loaf tins and level them off.
2. Bake for about an hour in the middle of the oven for about an hour. I have a gas oven so I’d recommend turning it around half way through, and I also only left it in for 50 minutes. You’ll know it’s cooked when you can touch it and it feels firm.
For the Icing:
200g dark chocolate
25g white chocolate buttons
1. Melt the dark chocolate and butter together in a bowl over a pan of simmering water, the slower you do this the more like icing it turns. Leave it for about 2 minutes, stirring a little every now and then. Then spread it over the cake and decorate with the buttons before the icing sets.
What do you think of my cake? Will you be eating it anytime soon?