2 Seed the pomegranate, making sure all the pith is removed, and use kitchen paper to absorb any excess liquid from the seeds.
3 Use a palette knife or the back of a dessert spoon to spread some of the buttercream on the base layer, to cover. Sprinkle generously with pomegranate seeds and some of the coconut. Sandwich the layers together and repeat for the top layer.
SEVEN WAYS WITH SPONGE
LAVENDER AND TOASTED ALMOND TEA CAKES
COCONUT TEA CAKES
VANILLA COCOA TEA CAKES
VANILLA POMEGRANATE LAYER CAKE
MIXED BERRY VICTORIA SPONGE
PASSIONFRUIT AND TOASTED ALMOND TEA CAKES
GLITTER CAKE AND COOKIE CANAPES
VANILLA COCOA TEA CAKES
1 batch of Vanilla Sponge, omitting
40g of flour | see step 1 |
40g cocoa, sifted
1 batch of Chocolate or Vanilla
Buttercream
| see page 254–255 | Chopped chocolate, toasted nuts or desiccated coconut
1 Make up the vanilla sponge, omitting 40g of the flour and folding in the cocoa just before you transfer the batter into the tins. I prefer to do this loosely, so that there are pockets of cocoa sporadically throughout, rather than beating it through evenly, but it’s up to you. Bake and allow to cool completely.
2 Top each cake with buttercream and sprinkle with chocolate, nuts or coconut.
COCONUT TEA CAKES
1 batch of Vanilla Sponge
50g desiccated coconut
1 batch of Vanilla Buttercream
| see page 254 | Coconut flakes, toasted on a baking sheet in a preheated 180°C fan assisted/gas mark 6 oven for approximately 4 minutes, or until starting to brown
1 Make up the vanilla sponge, folding in 50g of desiccated coconut to the batter. Bake and allow to cool completely.
2 Top each cake with buttercream and dust with the toasted coconut.
VANILLA COCOA TEA CAKES
1 batch of Vanilla Sponge
1 batch of Vanilla Buttercream
| see page 254 | 1 batch of Mixed Berry Coulis or Rhubarb Coulis | see page 256 | 100g fresh summer berries – redcurrants, blackcurrants, blackberries, strawberries, raspberries, gooseberries, in any combination, work very well 50g flaked almonds, toasted | see page 257 | or desiccated coconut
1 Make up the vanilla sponge, then bake and allow to cool completely.
2 Spread a thin layer of the buttercream on the base cake layer, drizzle with coulis, and add a smattering of fresh fruit. Sandwich the cakes together and repeat for the top layer, this time using a little more frosting, a drizzle of the coulis, the rest of the fruit and finally the toasted almonds.
GLITTER CAKE AND COOKIE CANAPES
1 batch of Vanilla Sponge
Small amount of Vanilla
Buttercream | see page 254 | 1 batch of Glitter Cookies | see page 134 |
1 Make up the vanilla sponge and split the batter between whatever tins you have so that it sits about 1cm deep | re-use the tins and bake in tandem if necessary |.
2 Bake on the middle rack of the preheated oven for 10–15 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool completely, then use a cookie cutter to cut rounds from the sheet of cake.
3 Assemble by piping a dab of buttercream in the centre of two rounds and sandwiching them as you would a layer cake. Pipe another dab of buttercream on top and top with a glitter cookie. Serve in mini cupcake cases, or just as they are.
NOTE: Make up a batch of cookies using any recipe you like – gingerbread works well | see page 144 | – then use the method on page 134 to coat them in edible glitter.
BITTER CHOCOLATE ORANGE CAKE
I made a version of this cake for Veuve Clicquot that was huge, many-tiered, painted bright gold and topped with chocolate curls laden with popping candy and candied blood oranges. The sparkling bitter chocolate, orange and popping candy make this cake delicious with champagne, but it’s delicious with almost anything.
PREP TIME 20 minutes COOKING TIME 25 minutes, plus cooling time SERVES: 10 270g plain flour, sifted 130g caster sugar 1 tsp bicarbonate of soda Pinch of sea salt 270g dark chocolate | minimum 70% cocoa solids | broken into pieces 270g unsalted butter, cubed 270g light brown sugar Finely grated zest of 1 large orange 4 eggs 100ml natural yoghurt 100ml whole milk ½ batch of Popping Candy Chocolate Shards | see page 209 | 1 batch of Chocolate Ganache Glaze | see page 259 | 1 batch of Candied Orange Slices | see page 226 | Three 18cm round cake tins, greased and lined
1 Preheat the oven to 180°C fan assisted/gas mark 6.
2 In a bowl, whisk together the flour, caster sugar, bicarbonate of soda and salt and set aside.
3 Melt the chocolate and butter together in a double boiler | see page 196 | over a medium heat. Remove from the heat and allow to cool to room temperature. Beat the chocolate and butter mix into the flour mix, then beat in the brown sugar and orange zest. Now beat in the eggs, one at a time, until just incorporated. Finally, beat in the yoghurt and milk.
4 Divide the mixture between the three prepared cake tins and level out to the edges. Bake for 20–25 minutes, or until a cocktail stick inserted in the centre comes out clean. Remove from the oven and leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
5 When the cakes are cool, transfer them to a plate one at a time, using a palette knife to spread a thin layer of the ganache glaze between the layers, over the top and all around the edges of the stacked cakes | pour into the centre of the cake, then work down the sides and around the base |. Refrigerate the cake to set the ganache, then repeat the process with a thicker layer of ganache until the cake is evenly covered.
6 Top the finished cake with chocolate shards and orange slices and serve any that remain alongside.
CHERRY AND SEED MADEIRA CAKE