175g/6oz Odlums Self Raising Flour
175g/6oz Margarine (room temperature)
175g/6oz Shamrock Dark Muscavado Sugar
2 Level Tablespoons Cocoa blended with
2 Tablespoons Boiling Water (allow to cool)
3 Eggs
50g/2oz Shamrock Ground Almonds


50g/2oz Butter
3 Tablespoons Milk
1 Rounded Tablespoon Cocoa
225g/8oz Icing Sugar (sieved)

For Decoration

Shamrock Cherries and Angelica


  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line 2 x 17cms/7″ sandwich tins with greaseproof paper.
  2. To make the cake: Using the All-in-One method put all the cake ingredients into a bowl and beat until smooth.
  3. Place half the mixture in each of the prepared tins. Bake for about 25 minutes until risen and springs back when gently touched.
  4. Turn onto a wire tray, remove the paper and allow to cool.
  5. Meanwhile, make the icing: Place the butter, milk and cocoa into a saucepan. Stir over a low heat until butter is melted, do not allow to boil.
  6. Leave to cool.
  7. Put the sieved icing sugar into a bowl and add the cooled mixture. Beat until smooth. Leave to get cold before using.
  8. Sandwich the cakes with half the icing. Spread the remaining icing on top and swirl with a knife or fork.
  9. Decorate with cherries and angelica.