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Valentine cake
I don’t subscribe to the Valentines Day clamour. But that doesn’t stop me from using it as an excuse to make cake! Not that I really need an excuse, but this one was a new recipe for me. Chocolate, of course, but using blackberry jam for extra rich yumminess. And since there was no blackberry jam in the fridge, I used raspberry instead. I think one of the joys of this world is the combination of raspberries and chocolate. I even made icing (I normally eschew icing - only because it’s not one of my strong points, cooking-wise).
The raspberries on top were frozen. I did pop them on a paper towel before I used them, to drain off some of the moisture, but it was only partly successful. For some things you need to go all out and fresh raspberries are worth the expense. That’s assuming they make it to the cake - they last about 2.5 seconds in my presence before they end up in my tum!
Definitely making this one again as it’s gone straight to the top of my favourite cake list!
February 19th, 2008 at 12:51 am
Nom Nom Nom!
We had pikelets with maple syrup butter. Not quite as themed as your cake but still delicious!
February 24th, 2008 at 9:24 pm
Whee! Yes, I’m on deadline here, so I thought I’d drop by and comment again at last! Except that Mark has naturally beaten me to it - damn him!
Random recommendation for the frozen raspberries next time - puree them (with a little icing sugar for me, though if you remember my capacity for sweet you may want to skip this bit) and serve as a sort of sauce on each slice. Ooh, and the puree also works quite well to jazz up semi-cheap champagne. Because I’m still a uni student at heart…
Mind you, it wouldn’t look so pretty as that one does - I don’t suppose you can mail me any left-overs? No? The recipe, then, perhaps?
November 18th, 2008 at 12:08 pm
Your mother has taught you well.