Stray Foodie Lockdown Recipes are written by Michelin-starred chef, Frances Atkins. In 1997, Frances opened the Yorke Arms near Pateley Bridge, where she was the owner for 20 years. During her ownership, she held her Michelin-star status for 16 of those years.
“I’ll be bringing you some of my favourite recipes each week. I’d love to see how you make the recipes your own – let me know by using #StrayFoodie or tagging @thestrayferret in your social media posts.”
Easter will soon be upon us, now is the time to start preparing. Last year it came and went without ceremony, this year is a time of hope and positive forward thinking.
Europe has always had the most elegant chocolate shops run by skilled craftsmen which are a joy to behold. Their wonderful creations are bought for their sheer style and elegance and of course, their wonderful taste. These bastions of skill are very hard to replicate. Harrogate, however, has had the good fortune to have the wonderful Tearooms at Bettys, which produce their wonderful Yorkshire versions.
My suggestion for an Easter Cake Recipe is a Sacher Torte, produced by the famous Sacher Hotel in Vienna. Invented by Franz Sacher in 1832, it’s beauty and quality has stood the test of time. Many recipes have ground almond in it, this recipe has been replaced with almond essence which makes a lighter version.Using Gluten Free flour, this recipe can be enjoyed by all. This makes a wonderful celebration cake as it can be decorated as you wish giving your own personal style to this sensuous creation. There is nothing more beautiful at Easter than the first signs of Spring flowers of which we have used to decorate the cake with natural chocolate nibs.
You will need:
- 110g Butter
- 110g Caster Sugar
- 5 Eggs – separated
- 175g Plain Dark Chocolate, best quality
- ¼ Teaspoon of Almond Essence
- 110g Gluten Free Self Raising Flour
- 1 Dessert spoon full of good Apricot Jam
- 110g Plain Chocolate
- 4 Tablespoons of Water
- 2 teaspoons of glycerine
- 75g Icing Sugar
You will also need a 7.5 inch cake tin or a slightly larger one, dependant on how you would like the cake.
Line the tin with silicone paper.
Melt 175g of chocolate over a saucepan of simmering water. Do not over heat.
Put your butter and sugar into the food processor and whizz well.
Add the 5 egg yolks and beat to a smooth mixture.
Add the melted chocolate and fold in to the mixture, then add the almond essence.
Sieve the flour in to the chocolate mixture and fold it through.
When fully incorporated, whisk the egg whites until stiff and mix altogether.
Pour the mixture into the prepared cake tin and bake in the centre of the oven for 35 – 40 minutes, depending on oven variation.
When cooked, allow the cake to stand and cool in the tin for approx. 1 hour. It will be extra fragile due to the gluten free flour.
Melt the Apricot Jam over a gentle heat.
Brush the cake with the jam generously.
Leave to dry.
Melt the 110g plain chocolate and 4 tablespoons of water over a pan of simmering water.
Stir in the glycerine and the 75g of sieved icing sugar. This should be a nice, slightly runny consistency.
Pour over the top of the cake.
Leave to set and decorate as you wish with mini Easter eggs or fresh flowers.
You can make smaller, individual versions of this cake can be made using individual rings as seen in the picture and decorated with raspberry sorbet and tuille biscuits which makes for a super dessert.