A moist cake used for weddings and christening . It must be made a couple of days in advance, then covered in rolling icing.The sugar pastry is used to line the cake tin, so that when you turn it around it will be perfectly flat. this cake can be also baked without the pastry when having a flat surface isn't a priority. WHITHOUT THE PASTRY IT IS GF and LF.This is for a deep 20 cm cake tin.
A lighter version of a classical christas cake. Some members of my family that don't like christmas cake normaly, loved this. You will need a deep 20cm round cake tin. Eggs need to be at room temperature, and butter softened.
This delightful cottage keeps up to 1 week and is very east to do. I will be posting a template on the pictures that can be easily recreated at home with some cardboard and a ruler. you will need a 30 cm silver cake board.
From BBC goodfood magazine.