As you may know I am a reasonably keen cyclist. As in, I commute to work at the hospital on an electric pink Brompton to enable me to eat cakes reasonably guilt-free.
Whether I remain a keen cyclists after cycling the Lon Las Cymru next week remains to be seen.
The Lon Las what?
Six days. 400km. Wales. Holyhead to Cardiff. Three mountain ranges. A route graded 'Challenging' by Sustrans National Cycle Network. Two hundred and eight Mars bars.
(That last part may not be entirely accurate. More like three hundred and eight Mars Bars.)
The plan is to cycle the length of Wales. The route takes in Holyhead, Porthmadog and Dolgellau in the North, Machynlleth, Llanidloes and Rhayader in Mid-Wales and Brecon, Merthyr and Cardiff in the South. Along with a heck of a lot of kilometers and mountains inbetween.
It'll be me, my Dad and our good family friend.
I've been doing a bit of training. By 'training' I mean I've purchased some expensive cycling shoes and been practicing eating Mars bars. I feel I'm doing well.
So in honour of my
Week of Limitless Mars Bars Eating Week of Cycling Wales this is the nearest bake I could find to a Mars Bar:
(River Cottage Handbook No.8: Cakes by Pam Corbin)
50g desiccated coconut
150ml coconut milk or ordinary milk
150g self-raising flour
25g cocoa powder
150g caster sugar
150g unsalted butter, softened
100g dark chocolate
1 tbsp natural yogurt or creme fraiche
Packet of white chocolate buttons to decorate
1. Preheat the oven to 180C/Gas Mark 4. Grease a 20cm round tin and line with baking parchment
2. Pop the desiccated coconut in a bowl and pour over the milk. Leave for two hours to swell and rehydrate
3. Sift the flour and cocoa powder into a bowl. Add the sugar and mix well until combined
4. Chop the butter into small pieces and add to the flour mixture. Also add the eggs and using a handheld whisk beat until the mixture is light and creamy
5. Stir in the coconut (and any leftover liquid) and mix well
6. Spoon into the prepared tin and place in the oven for 25-30 minutes
7. The cake will spring back to touch when done. Remove from the oven and after ten minutes cooling in the tin turn out onto wire rack
8. Leave the cake to cool completely before adding the icing. To make the topping: melt the dark chocolate in a pyrex bowl over a saucepan of gently simmering water. When melted, mix in the spoonful of yogurt or creme fraiche. Spread evenly over the cake and decorate with the chocolate buttons
- Serves ten. Or three hungry cyclists.
- Stored in an airtight container, the cake will keep for up to five days
- So, originally I bought a box of Celebrations chocolates to fish out the mini Bounty Bars to decorate the cake. Disappointingly (or not...) there were only three Bounty Bars in the Celebrations. Not enough to decorate the cake; I had to rethink. So I ate all the Celebrations and thought. And White Chocolate Buttons were the answer. You don't quite need an entire packet; the rest are Baker's Benefits
- This is our Fundraising Page: here!
- Any suggestions on good cycling songs to listen to while half way up Snowdonia? So far all I've got is this one: here