Cook Time: 25 Minutes
What you need
- 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
Icing
- 50g/2oz Butter
- 3 Tablespoons Milk
- 1 Rounded Tablespoon Cocoa
- 225g/8oz Icing Sugar (sieved)
For Decoration
- Shamrock Cherries and Angelica
Recipe Steps
- Preheat oven to 180°C/350°F/Gas 4. Lightly grease and base line 2 x 17cms/7″ sandwich tins with greaseproof paper.
- To make the cake: Using the All-in-One Method put all the cake Ingredients into a bowl and beat until smooth.
- Place half the mixture in each of the prepared tins. Bake for about 25 minutes until risen and springs back when gently touched.
- Turn onto a wire tray, remove the paper and allow to cool.
- 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.
- Leave to cool.
- Put the sieved icing sugar into a bowl and add the cooled mixture. Beat until smooth. Leave to get cold before using.
- Sandwich the cakes with half the icing. Spread the remaining icing on top and swirl with a knife or fork.
- Decorate with cherries and angelica.
