\n\t \n<\/p>\n
\n\tEaster Chocolate Fudge Cake<\/strong><\/span>\n<\/p>\n \n\t150g unsalted butter, softened<\/span>\n<\/p>\n \n\t150g light muscovado sugar<\/span>\n<\/p>\n \n\t40g cocoa powder<\/span>\n<\/p>\n \n\t150g self-raising flour<\/span>\n<\/p>\n \n\t1 tsp baking powder<\/span>\n<\/p>\n \n\t1\/2 tsp bi-carb of soda<\/span>\n<\/p>\n \n\t2 large eggs<\/span>\n<\/p>\n \n\t1 tsp vanilla extract<\/span>\n<\/p>\n \n\t142ml soured cream<\/span>\n<\/p>\n \n\t2 tbsp. golden syrup<\/span>\n<\/p>\n \n\tFor the ganache; <\/strong><\/span>\n<\/p>\n \n\t250ml double cream<\/span>\n<\/p>\n \n\t250g dark chocolate [Bournville is ideal ]<\/span>\n<\/p>\n \n\tTo decorate; <\/strong><\/span>\n<\/p>\n \n\t1 chocolate flake, crumbled<\/span>\n<\/p>\n \n\t120g tub mini eggs<\/span>\n<\/p>\n \n\tHeat oven to 180C, grease and line two 200mm sponge sandwich tins. Beat together the butter and sugar until pale. In a separate bowl, sift the cocoa, flour, baking powder, bi-carb and a pinch of salt, mix well together. Add to the creamed butter and sugar. In a jug, whisk the eggs with vanilla, soured cream and syrup. Pour over the dry ingredients and beat together. Divide the mixture between the two tins. Bake for about 20 – 25 mins until springy. Leave to cool for a few mins and transfer to wire racks to cool completely. For the ganache. In a bowl over simmering water melt the chocolate and cream together until the chocolate is completely melted. Remove from the heat, stir briefly until combined and smooth [DON’T OVERSTIR]. Leave to cool for about 1 hr, or thick enough to spread. Use slightly less than half to sandwich the cakes together. Spread the remaining ganache all over the cake [top and sides] the decorate with the eggs and flake.<\/span>\n<\/p>\n \n\t \n<\/p>\n \n\t \n<\/p>\n \n\tSpanish Orange and Almond Cake <\/strong><\/span>\n<\/p>\n \n\t2 oranges, about 280g in total, scrubbed and rough-ly chopped [ with skin ]<\/span>\n<\/p>\n \n\t5 eggs, separated<\/span>\n<\/p>\n \n\t200g caster sugar<\/span>\n<\/p>\n \n\t225 ground almonds<\/span>\n<\/p>\n \n\t2 tbsp. flaked almonds<\/span>\n<\/p>\n \n\tsifted icing sugar to decorate<\/span>\n<\/p>\n \n\tPut the chopped orange in a small sauce pan, dis-carding any pips. add 1 tbsp. of water, cover and gently simmer for about 30 mins until all excess liquid has evaporated. leave to cool. Preheat oven to<\/span>\n<\/p>\n \n\t180C. Line the bottom and side of a 23cm spring form tin with parchment. Finely chop the oranges in a food processor. Put the egg whites in a large bowl and whisk until they form stiff peaks. Gradually whisk in half the caster sugar, then whisk for 1 min. Using the same whisk, whisk the egg yolks with the remaining caster sugar in another bowl for 2 – 3 mins or until pale and quite thick. Whisk in the finely chopped oranges, then carefully fold in the ground almonds. Stir in 3 table spoons of the egg white to loosen the mixture, then gently fold in the remaining whites with a large metal spoon. Transfer the mixture to the prepared tin and level the top. Sprinkle with the flaked al-monds. Bake for 50 – 55 mins or until the cake is golden and a skewer inserted in the centre comes out clean. Check the cake after 20mins and again at 30mins, and cover lightly with foil if it is browning too quickly. Leave cake to cool in tin, then transfer to a serving plate. Dust with icing sugar. Cut and serve.<\/span>\n<\/p>\n \n\t \n<\/p>\n \n\t \n<\/p>\n \n\t <\/p>\n","protected":false},"excerpt":{"rendered":" Easter Chocolate Fudge Cake 150g unsalted butter, softened 150g light muscovado sugar 40g cocoa powder 150g self-raising flour 1 tsp baking powder 1\/2 tsp bi-carb of soda 2 large eggs 1 tsp vanilla extract 142ml soured cream 2 tbsp. golden syrup For the ganache; 250ml double cream 250g dark chocolate [Bournville is ideal ] To decorate; 1 chocolate flake, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-19D","jetpack-related-posts":[{"id":6278,"url":"http:\/\/wenvoe.org.uk\/?p=6278","url_meta":{"origin":4441,"position":0},"title":"Nutty Brownies","author":"Alan Williams","date":"30th July 2019","format":false,"excerpt":"Nutty Brownies 225g dark chocolate 100g unsalted butter 150g dark soft brown sugar 150g caster sugar 2 large eggs 1 tsp vanilla extract 150g plain flour 50g walnut, hazelnut or pecan pieces A 20cm square tin, lined with greaseproof or baking paper Heat oven to 160C fan. In a saucepan,\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3898,"url":"http:\/\/wenvoe.org.uk\/?p=3898","url_meta":{"origin":4441,"position":1},"title":"Afternoon Pear Cake","author":"Alan Williams","date":"30th October 2017","format":false,"excerpt":"Afternoon Pear Cake 3 large eggs 150g granulated sugar 150g plain flour 30g cornflour 1 tsp baking powder pinch of salt 1\/2 tsp vanilla extract 90g butter, melted 4 - 5 ripe medium pears, peeled, cored, cut into chunks icing sugar to dust Preheat oven 180C. Line the base of\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2957,"url":"http:\/\/wenvoe.org.uk\/?p=2957","url_meta":{"origin":4441,"position":2},"title":"Special Chocolate Easter Cake [no cooking]","author":"Alan Williams","date":"31st March 2017","format":false,"excerpt":"\u00a0 Special Chocolate Easter Cake [no cooking] 100g butter, plus a little extra fo greasing 150g bar of dark chocolate with nuts, broken into pieces 2 tbsp golden syrup 50g hazelnuts, halved 5g pine nuts 175g soft almond amaretti biscuits, broken into chunky pieces 100g dried soft figs, chopped 300g\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":7255,"url":"http:\/\/wenvoe.org.uk\/?p=7255","url_meta":{"origin":4441,"position":3},"title":"Apple and Cardamon Cake","author":"Alan Williams","date":"29th February 2020","format":false,"excerpt":"Apple and Cardamon Cake 125g butter, softened + extra for greasing 20 cardamom pods, [or1\u00bd tsp ground cinnamon] 150g caster sugar 2 large eggs 130g plain flour, sifted 30g ground almonds 1 tsp baking powder 3\/4 tsp fine sea salt zest of 1 lemon, and 1 tbsp. of the juice\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":16705,"url":"http:\/\/wenvoe.org.uk\/?p=16705","url_meta":{"origin":4441,"position":4},"title":"a Casseroles aren\u2019t just for\u2026","author":"Alan Williams","date":"1st March 2026","format":false,"excerpt":"a Casseroles aren\u2019t just for winter \u2013 this light, vibrant one-pot is packed with spring veg and herby pesto and then spring forward into a delicious cake using forced rhubarb coming into season. Spring Chicken In A Pot Ingredients (serves 4)\u00a0 1 tbsp olive oil 1 onion chopped 500g boneless\u2026","rel":"","context":"In "Hilary\u2019s Culinary Corner"","block_context":{"text":"Hilary\u2019s Culinary Corner","link":"http:\/\/wenvoe.org.uk\/?cat=416"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":14918,"url":"http:\/\/wenvoe.org.uk\/?p=14918","url_meta":{"origin":4441,"position":5},"title":"Quick and Easy Macaroni Cheese & Easy Christmas Cake","author":"Alan Williams","date":"10th December 2024","format":false,"excerpt":"Pacific Pie A childhood favourite, loved by kids and almost impossible not to have all the ingredients making it a good standby supper\u2026\u2026.. Ingredients for 4 3 large floury potatoes 3 tbsp milk 1 tbsp butter 450g tinned tuna (keep the oil) 2 medium onions 400g tin chopped tomatoes 1tsp\u2026","rel":"","context":"In "Hilary\u2019s Culinary Corner"","block_context":{"text":"Hilary\u2019s Culinary Corner","link":"http:\/\/wenvoe.org.uk\/?cat=416"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/4441"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4441"}],"version-history":[{"count":2,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/4441\/revisions"}],"predecessor-version":[{"id":4446,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/4441\/revisions\/4446"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4441"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4441"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4441"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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