What better way to pay tribute to her than cake. The best cake. Quite simply the most perfect cake. Ever. A whole big slice of gluten free goodness that begs to be hoovered with soft cream and slightly unconsidered manners.
Light, nutty, slightly chocolately and beautifully moist. This cake is complex, the flavour artfully grownup and just the right amount of pretty. It doesn't shout it sings.
Happy Birthday to whoever is lucky enough to grab a slice of this goodness. This little baby sings Happy Birthday better than Marilyn Munroe in her birthday suit.
Nice pot of tea and a sunny spot in the garden and this cake means you don't even need to buy a gift.
Yep, that's right Cheapskate- it's a good thing you can bake like a mother....
210gms of roasted walnuts (make em nice and toasty in a 180degree oven till they smell good)
180gms good quality dark chocolate (at least 70% cocoa)
4 eggs separated
200gms caster sugar
Tbs vanilla paste
Cocoa to dust and cream to serve.
Preheat oven to 170. Grease 24cm round cake tin.
Wizz up chocolate and walnuts in a food processor until it resembles course crumbs. Leave some texture in the mix.
Beat egg whites until stiff and transfer to a clean bowl.
Beat egg yolks with sugar until creamy. Add melted cooled butter and vanilla paste.
Add yolk mix to whites and fold gently until incorporated. Pour mix into tin and bake for about 50 mins.
Allow cake to cool in tin for about 15 mins and then carefully invert onto a rack.
To serve, dust with cocoa and add a dollop of lightly whipped cream.
Celebrate the cake. It's all about the cake.