I must admit, I feel a bit like I am presenting you with a red nose cake, sorry. Despite that I do think it looks like a proper birthday cake. I made this cake for the birthday of a colleague, and adapted the recipe to suit the reduced numbers of us in the office at the beginning of the school holidays. Not having any children and being out of school holidays myself for 3 years now means I was oblivious that school holidays had started until I ran into town and was confronted with hoards of teenagers.
I don’t have a 6″ cake tin but I do have a pound shop nearby where I can buy 6″ disposable food tins. They even come with ‘lids’ which I use as thin 6″ cake boards, as you can see in my pictures. Also, also, also, I’m a bit excited about this: no washing up cake tins! If you would like the 8″ recipe then give me a shout, but this is 75% of the full recipe (except the egg) if you feel like doing some maths.
Giant hand eats tiny cake.
This recipe is quite special to David and I and it was nice to share it with others, it was moist, flavoursome and lasted two days in the tin before we cut into it. This cake has humble, store cupboard ingredients but is quite splendid and could easily be pimped up for a special occasion or warmed and served with ice cream as a dessert.
NB: Yes this recipe contains no raising agent, it may sink slightly in the middle. If you try adding some raising agent, do please let me know.
A recipe for a 6″ almond and cherry cake with lemon icing.
- 75g softened butter
- 75g caster sugar
- 30g plain flour, sifted
- 3 medium eggs
- 56g ground almonds
- 130g Icing Sugar
- Lemon Juice (fresh or bottled)
- 5 glace cherries
- 6″ cake tin or disposible foil pie dish thingy as described above (they come in a pack of 5 in poundland)
- greaseproof paper
- Preheat the oven to 180′c. Grease your tin and line the bottom with baking parchment.
- Cream together the butter and sugar until light and fluffy, add the almonds and beat for one minute.
- Beat in the eggs and the flour.
- Pour into the prepared tin and bake for 35 minutes then allow to cool in tin.
- Whilst it’s baking slowly add lemon juice tsp by tsp to the icing sugar until it is thick but spreadable.
- Once the cake is cooled spread over the lemon icing and decorate with halved cherries
Have you experimented with different sized tins?
What’s your go-to birthday cake recipe?