Get baking this Jubilee weekend
Get baking this Jubilee weekend
Celebrate the Queen’s Diamond Jubilee in style this weekend with a mouth-watering cake created by award-winning patissier and chocolatier Will Torrent. Hot off the heels of Hospitality Action Week, Flora has donated £500 to the charity to thank Will for his ‘sweet’ support.
Send us a picture of your Jubilee cake and we’ll send the best one a bottle of wine.
Champagne & White Chocolate Celebration Cake
Cake
250g caster sugar
1 eggs, beaten
1 tsp vanilla extract
100g Flora Buttery
125ml Champagne
125g self raising flour
1/2 tsp Bicarbonate of soda
40g ground almonds
50g broken white chocolate pieces
75ml whole milk
Topping
125g white chocolate
225g good quality custard
150ml double cream or Meadowland, whipped to soft peaks
25ml champagne or brandy
Summer berries
Method
Preheat the oven to 180/Gas Mark 4 and line a 7” loose-bottomed cake tin.
Using an electric mixer, whisk together the sugar and the egg with the vanilla extract till pale and creamy.
In a saucepan melt together the Flora Buttery and the Champagne.
Sieve the flour, bicarbonate of soda and ground almonds together.
Once the Flora Buttery and champagne have melted together slowly pour onto the sabayon.
Fold through the dry ingredients and chocolate and finally fold through the milk.
Place into the cake tin and bake for approx. 35-40 minutes.
Once cooked, leave to cool before decorating.
To make the cream, melt the white chocolate in a Bain Marie or slowly in the microwave. Mix in the custard and when it has cooled slightly, fold through the cream with the champagne or brandy for an extra hit of celebratory fizz.
When the cake is completely cool, spread the cream on top and top with a medley of fresh summer berries. A little gold leaf and some chocolate add a touch of indulgence.
