I was a bit worried that I'd gotten the measurements wrong because the raw mix was runnier than a usual cake, and very pale. But it came out perfectly and just as the photo looks - but we've already eaten half and only cooked it yesterday so don't know if it'll last the 3 to 4 days!!! Next time willl make double quantities of this scrumptious recipe.
This simple technique has changed our pork roasts forever! I've done this to a crackling joint with the skin still attached, and it turns out beautifully; simultaneously light and crunchy, but also with that irresistible chewiness in the lower layers of the skin. Only problem is there never seems enough when you're feeding a family of five!!!
This wonderfully rich treat is everything you'd want a chocolate cake to be. I sent my mum-in-law out for the ingredients and she accidentally came back with Green and Blacks Cherry Dark Chocolate - but we took a punt and used it, and it actually added a lovely extra fruitiness to the flavour. Of course the ganache also had a few cherry lumps but it was surprisingly good. The cream cheese icing is a hit as the filling - so I think next time I'll experiment with white chocolate ganache.
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