- I got a Nordic Ware Tin to review.
- There were no instructions – except not to overfill!
- I tried a madeira style cake using 2 eggs and then a cocoa – maderia style using 3 eggs.
- You need a plain mixture – no bits like currants that will spoil the pattern.
- The pattern showed up better in the plain cake and the size using 3 eggs was better for the tin size.
- I used melted butter to brush the tin and then dusted it with dried bread crumbs – bułka tarta.
- The cake came out easily – no problems.
Ingredients for 3 eggs – plain
- 150g butter
- 150g granulated sugar
- 3 large eggs
- 225g plain flour
- 2 teaspoons of baking powder
- 2-3 drops of vanilla essence
- *
- Melted Butter & some bułka tarta – dried breadcrumbs.
Ingredients for 3 eggs – cocoa
As above but 4 tablespoons of cocoa and just 190g plain flour
Method
- The usual way for this type of cake.
- Pre-heat the oven to GM4 – 180 0C
- Cream the butter and sugar.
- Add in the eggs and vanilla.
- *
- Mix the baking powder and flour.
- Fold this into the creamed mixture.
- Spoon into the tin – flatten the top.
- Bake for at least 1 hour – more may be needed.
- Leave to cool in the tin.
- Turn tin upside down.
- It should come out easily with the aid of a little knock.
You can add spices or similar to the cake mixture.
You could have the cocoa cake with a buttercream or icing around around the base – A sea of chocolate – to serve with the cake – (dusting with icing sugar did not work – you lost the design).
