You can find the original recipe by Annie Bell online at the Daily Mail web. I just changed the rich topping for a simple glace icing. This way is better suited for those on a dairy free diet. Black Forest cakes have layers of cream and cherries, you get a little taste of the real thing with this version.
Ingredients:
Ingredients:
- 75g cocoa powder
- 3/4 tsp bicarbonate of soda
- 4 eggs
- 370g caster sugar
- 180ml vegetable oil
- 200g self-raising flour, sifted
- 125g icing sugar
- 1-2 tbsp warm water
- 75g glace cherries, halved
Method:
Whisk the cocoa with 200ml boiling water, whisk in the bicarbonate of soda and leave to cool for about 20 minutes. Preheat the oven to 180C/160C fan. Grease with a little oil a traybake tin about 30cmx23cmx4cm deep. Beat together the eggs, sugar and oil in a large bowl, then fold in the flour, and then the cocoa solution. Pour the mixture into the prepared tin and bake for 30-40 minutes until risen and firm and a skewer inserted in then a centre comes out clean. Run a knife around the edge of the cake and leave to cool.
Sift the icing sugar into a bowl, then mix in 1-2 tablespoon of warm water until the icing is thick enough to coat the back of a spoon. Scatter the cherries over the cake and drizzle the icing.
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