And the secret ingredient? Mayonnaise. I kid you not. As SJ reminded me, it's basically just oil and eggs, so hardly shocking ingredients. But still!
This cake can keep for a week in the fridge and not dry out, though if you make it, it would surprise me greatly if it lasts this long.
I made this cake for our Ikea party at MissF and MissH's place on Saturday (basically a 'please come and put together our furniture and we'll buy you pizza' party).
I meant to take all sorts of photos as I was baking it, but didn't remember until the mixture was in the tray...so typical.
So I popped it in the fridge to solidify it a little, pulled it out, scraped all the icing off the bottom of the tray and plonked it all back on top. Then we left for the party.
And I will do it better next time!
I won't type out the full recipe, I've included the scan of the magazine so hopefully that is readable.
SURPRISE RASPBERRY CHOCOLATE CAKE (with pomegranate icing)
The cake -
butter to grease
100g Dutch cocoa, extra to dust
1 cup buttermilk (I couldn't find this, so I used sour milk. 1 cup of milk plust 1 teaspoon of vinegar)
1 cup whole-egg mayonnaise
2 cups caster sugar
1 1/2 cups self-raising flour
1 cup ground almonds (I used almond meal, I assume it is the same thing)
1 tsp bicarb soda
150g (half a packet) frozen raspberries
100g dark chocoalte, finely chopped (55% cocoa)
1 tsp salt
The icing -
40g melted butter
1 pomegranate seeded
175g sifted icing sugar
20g flaked almonds, roasted (oops, just realised I never roasted mine).
1 - Preheat oven to 160 degrees. Grease pan with butter and dust with cocoa.
2 - Use electic mizer to combine buttermilk, eggs, mayonnaise and water until just combined
3 - Sift cocoa, caster sugar, flour, ground almonds, bicarb soda and salt.
4 - Add dry ingredients to wet mixture with wire whisk
5 - Add raspberries and chocolate and fold.
6 - Pour batter into pan, put on oven tray on bottom shelf of oven for 1 hour or until instered skewer is clean.
7 - Cool for 10 minutes before removing from pan.
8 - Leave to cool before icing (I skipped this step, as you know)
9 - To make icing, put half pomegranate seeds in a bowl and crush with a spoon to get the juice out. Strain (I used a tea strainer) into a bowl. Mix 1 1/2 tablespoons of juice with icing sugar and melted butter into a bowl, add more juice or icing sugar as you see fit.
10 - Drizzle icing over cake
11 - Pat dry some of the remaining pomegranate seeds and sprinkle over cake with almonds (even if you forget to roast them)
12 - Let the icing set before you serve the cake...or don't, see if I care.
13 - Eat it.
There were 8 people at the party on Saturday who had already stuffed themselves with pizza. We had a very small portion of cake to take home and only because the host desperately wanted to keep some of the remainder too! It would have been polite for me to let her have it all, but it really is too good.
How I wish I could share a piece with you all and prove it to you!