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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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To turn cake into a dessert, simply soak it in a flavoured syrup. Ingredients:
200 g flour |
25 g cocoa |
2 teaspoons baking powder |
1/2 teaspoon salt |
200 g light muscovado sugar |
100 ml sunflower oil |
150 ml milk |
3 eggs |
1/2 teaspoon vanilla essence |
100 g granulated sugar |
6 tablespoons dark rum |
400 ml double cream |
cocoa, for dusting |
Directions:
1. Heat the oven to 325*F.
2. Butter and line a 9 inch round cake tin or spring form tin with parchment paper.
3. Sift together the flour, cocoa, baking powder, salt and muscobado sugar into a bowl.
4. In a measuring jug, combine the sunflower oil and milk.
5. Separate the eggs, reserving the whites and adding the yolks to the liquid ingredients.
6. Mix the egg yolks, vanilla, milk and oil with a fork.
7. Add the liquid ingrediends to the dry ingredients and mix with a wooden spoon to a smooth, slack batter.
8. Beat the egg whites to stiff peaks and fold into the cake batter.
9. Pour the mixture into the prepared pan.
10. Set in oven and bake for 45 minutes until tests done with a skewer.
11. Measure the sugar for the syrup and 200ml (7 fl oz) of cold water and set over a low heat until the sugar dissolves.
12. Bring to the boil and draw off the heat.
13. Add the rum.
14. Prick the surface of the hot cake with a fork and spoon the syrup over it.
15. Leave in the baking tin until completely cold Turn the cake layer out, peel off the baking paper and set on a serving platter.
16. Whip the cream to soft peaks and swirl over the top of the cake layer.
17. Chill until firm-at least 2 hours.
18. Dust with cocoa and serve with the red fruit sauce.
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