Nostalgic memories, all intertwined with a feeling of warmth and love, that’s what a taste of this cake is. Perfect for Valetines/Galentines…
180g of soft unsalted butter
180g of light brown sugar
3 large eggs
1 tbsp of vanilla extract – steenbergsltd
140g of candied peel
180g self-raising flour
2½ tbsp of cocoa powder
2 400 tin of chocolate custard
A small handful of freeze dried raspberries
Edible copper gold leaf (optional)
- Preheat the oven to 180°C, and grease and line a loose-bottomed, 20cm square cake tin, set aside. Put the butter and sugar in a bowl and mix with an electric whisk until light and fluffy.
- Add the eggs and vanilla extract, whisking well between each addition. Sift over the flour and cocoa powder. Fold until just combined. Add the candied peel at the end.
- Spoon into the tin and level the surface. Bake for 30-35 mins until a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 5 mins, then carefully remove and cut into 9 squares. Serve warm with the custard, heated to pack instructions, and scatter with freeze dried raspberries and copper gold leaf.