Chocolate marmalade slump cake

I love turning the oven on after having baked anything with chocolate, and at the same time I don’t. I love it because the kitchen is once again filled with delicious chocolaty scents. And the reason I don’t like it is that usually the yummy chocolate treat is long gone by then, and the oven is being turned on to cook something decidedly less tasty, like fish fingers, which although loved by the kids, will always loose in the taste battle with chocolate.

Something I long to turn my oven on for again is Lucas Hollweg‘s Chocolate marmalade slump cake. I found the recipe in Sunday Times ‘Style’ magazine at some point {last year?} and have been looking for an occasion to make it ever since. I finally ended up making it for New Years Eve and all I can say is wow {which seems pretty tame}. It was fantastic – rich, moreish and utterly delicious. Lucas Hollweg is my new kitchen hero! {having made one of his savoury tarts a few times just adds more weight to this sentiment}. The fact that it’s also gluten free is just an added bonus!Chocolate marmalade slump cake

Chocolate marmalade slump cake

Ingredients
100 g Seville orange marmalade, preferably with thick cut peel
1 large orange, finely grated zest
125 g sugar
150 g unsalted butter
150 g dark chocolate (60-70% cocoa solids)
4 eggs, separated
50 g cocoa powder
a pinch of salt

Method
1) Pre-heat the oven to 190C and line the base and sides of a 23 cm loose bottomed circular cake tin with greaseproof paper.
2) Put the marmalade and zest in a food processor and blitz until slushy, then add the sugar and blitz again. {This was the only part of the recipe I didn’t follow, I just mixed the marmalade and sugar and ended up with nice little pieces of orange peel in the cake}
3) Melt the butter over a gentle heat, then remove from the heat.
4) Break the chocolate into chunks, add to the butter and give it a stir so the butter covers the chocolate. Leave {well alone!} for a few minutes to allow the chocolate to melt, then stir until it’s a smooth and glossy mixture.
5) Pour the chocolate mixture and the marmalade mixture into a bowl and beat in the egg yolks.
6) Sift in the cocoa powder and beat until combined.
7) Whisk the egg whites with a pinch of salt in a clean mixing bowl until they form soft peaks.
8) Stir in 1/3 or the egg whites into the chocolate mixture to loosen it, then carefully add the remaining egg whites, gently folding them in until fully incorporated.
9) Pour the mixture into the tin, smooth the top and bake for 30 minutes or until the centre has risen and set.  Remove from the oven and leave to cool for at least 15 minutes before taking it out of the tin.

Serve slightly warm or at room temperature with a dollop of whipped cream or creme fraiche. Chocolate marmalade slump cake

Homemade Daim

Yesterday we tidied away all the Christmas things, not a moment to soon in my book. Although I like Christmas, I’m always keen to tidy it all away and get the house back to normal once the New Year has rung in. Hubby is reluctant to tidy it all away though so I usually have to wait until the 5th or 6th January, which seems to be the ‘correct’ time to take it all down in the UK. In Sweden on the other hand, it usually happens on the 13th January, also known as St. Knut’s Day {for a non-catholic country a lot of Swedish celebrations seem to coincide with catholic saints, as with St Lucia that I wrote about it my last post about Saffron Buns} but then again the Christmas tree is usually not decorated there until Christmas Eve.

We merged Swedish and British traditions though, and had a ‘julgransplundring’ {plundering of the Christmas tree} after having thrown out the Christmas tree and tidied all the decorations away. That’s basically just an excuse to get more presents {as if enough gifts weren’t exchanged at Christmas!} though for this it would normally just be one small gift per person. When I was little it used to be more of an event, I remember going to the local community centre where there would be singing and dancing and all the kids would get a bag of sweets, fished out of a ‘pond’ {a sheet hung in front of a door frame and you would use a stick with a piece of string and a clothes-peg attached to fish something out of the ‘pond’ behind the sheet. Whoever was behind the sheet would attach a bag of sweets or a present to the peg for you to pull out}. Oh, this brings back memories!

My husband was very keen to take on this tradition when he learned of it {not the singing and dancing but just the present aspect of it}, and the kids were equally happy to get another wee present! 🙂

Homemade daim - without chocolate

In another attempt to tidy away all traces of Christmas, I had the last pieces of the homemade daim that I made before Christmas. This sweet has become part of our Christmas food tradition. It’s very easy to make, and tastes pretty similar to the real thing, particularly if storing it in the fridge so it gets a bit of a crunch to it.

Homemade daim slab

Homemade Daim

Ingredients
2 tsp cocoa powder
2 tbsp milk
2 tbps golden syrup
100ml sugar
6 tbsp butter (almost 100g)
75g chopped almonds
100g milk chocolate

Method
1) Put all the ingredients, apart from the milk chocolate, into a pot {preferably one with a thick bottom} and bring to the boil, then leave to simmer for about 15 mins.
2) Once the mixture has thickened, pour it onto a greased baking tray {or one lined with baking parchment} and spread out into a rectangle shape.
3) Melt the chocolate and spread on top of the cooled daim mixture.
4) Once the chocolate has set, slice the daim into smallish squares.
5) Store in the fridge.

Homemade daim