Chocolate cake
A recipe from TV cook Michael Barry
Serves 12
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Fair Trade cocoa |
Ingredients
175g (6oz) plain flour
3 tablespoons Fair Trade cocoa
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
150g (5oz) Fair Trade golden caster sugar
1 tablespoon black treacle
2 eggs
150ml (5fl oz) vegetable oil
150ml (5fl oz) milk
apricot jam, cream or butter icing to finish
Method
Preheat the oven to 160 degrees C / 325 degrees F/ Gas mark three
and grease two 18cm (7in) cake tins. Mix all the dry ingredients
together in a food processor and whizz the ingredients until thoroughly
blended. Add the liquid ingredients and process again, scraping
the sides of the bowl until everything is thoroughly mixed-in. If
you do not have a processor, you can do this by hand. Pour the mixture
into the tins and bake in the oven for 45 minutes. Cool and then
sandwich with apricot jam, cream or butter icing - whichever you
prefer.
This recipe is from Oxfam's Fair World Cookbook, published by
Cassell, 1997.
More Fair Trade recipes
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