The Sunday Times Magazine - UK (2022-05-29)

Raspberry,

chocolate and

cardamon cake

Serves 10

Ingredients

For the whipped ganache

• 500ml double cream


• 25ml coffee liqueur


• 500g dark chocolate,
  roughly chopped

For the sponge

• 220g self-raising flour


• 220g soft unsalted butter

02 Remove from the heat and

drop the chocolate into the

hot cream. Swirl to cover the

chocolate and leave for about

5 min. Do not stir. After 5 min

stir the chocolate through the

cream until thick and glossy.

Set aside to cool, but do not

put in the fridge.

03 Once cooled, place the

ganache in a large mixing bowl

with the remaining cream and

using a stand mixer or hand

mixer, whisk until the ganache

goes pale, light and whipped.

Heat the oven to 160C (190C

non-fan). Grease 2 x 20cm

round, loose-bottomed

sandwich tins and line the

bases with parchment paper.

04 Put all ingredients for the

sponge except the fresh

raspberries in a large mixing

bowl and beat together using

an electric mixer until smooth,

light and combined

05 Divide the mixture between

the 2 tins, then scatter the

raspberries on top of each.

Put the tins in the oven and

bake for 20-25 min until the

sponge is golden brown,

light, fluffy and springy to the

touch. Once baked, remove

from the tins and put on a

wire rack to cool.

06 Put the whipped ganache

into a piping bag with a star

nozzle. Turn one of the sponges

with flat side facing up and

pipe out swirls of the whipped

ganache all over the surface,

reserving a third to decorate.

07 Spread the raspberry jam

on the base of the other

sponge and carefully turn

onto the ganache to sandwich

together. Using the remaining

ganache, pipe swirls on top

of the sponge and top each

swirl with a raspberry and

mint leaves. Grate over the

white chocolate n

• 220g golden caster sugar


• 1 tsp baking powder


• 4 eggs


• 1 tsp ground cardamom


• 200g fresh raspberries

To decorate

• 5-6 tbsp raspberry jam


• Fresh raspberries


• Handful of fresh mint leaves


• 50g white chocolate

01 For the whipped ganache,

put 250ml of the double cream

and the coffee liqueur in a

saucepan over a medium heat

and wait for small bubbles to

break the surface.

FLOUR POWER

● Modern flour is so well

milled, there’s no need to

sift it. I add 1 teaspoon of

baking powder to self-

raising flour to give it extra

oomph. Any more and you

risk a bitter aftertaste and

the sponge rising too fast

and then sinking

● The batter should have

the consistency of honey

and drop easily from a

spoon. If it’s too thick,

add milk or lemon juice.

If too runny, add another

teaspoon of flour

MARTIN POOLE FOR THE SUNDAY TIMES MAGAZINE. FOOD STYLING: KIM MORPHEW. PROP STYLING: LYDIA McPHERSON, DAVID VINTINER

The Sunday Times Magazine • 45