Welcome to the fourth in the now far more regular mini-series that is What Kate Baked Olympic Baking!
There are now five days to go til the Greatest Show in the World.
With all the debate and debacle around security, worry and woe with transport there has been a fair bit of, how shall I put it, slightly less flattering press about the Olympics this week. But despite all this, I'm convinced they'll be one of the best Games ever staged. London is all spruced up, the Olympic park is magnificent and there'll be some super-human sporting endeavours that will wow the world. And it is all happening right on our doorstep!
As regular readers know (hi Mum!) I am rather excited by the Olympics. Here's me telling the world.
Meanwhile, the dress rehearsals for the Opening Ceremony are in full swing at the Stadium. This weekend we've been given our costumes (despite safely predicting Stella McCartney has had absolutely no involvement in their design whatsoever, they are super-fun and are rather generously proportioned allowing for plenty of room for Emergency Cake to be stored on the night).
We've also been standing in for the athletes and flag bearers during the Athletes Parade part of the Ceremony. My new knowledge of world flags would put a Geography teacher to shame. So far, I've been Bermuda, Kyrgyzstan, Palau (no, me neither) and Zambia. Of course, Team GB is the one we all want as we shuffle in line hoping to have our few minutes of glory as 'GRANDE BRETANGE...GREAT BRITAIN' booms out to the few workmen putting late night finishing touches to the stadium.
So there I am, fancying myself as Jessica Ennis, which led to the inspiration for this cake, which will be taken to the Stadium tomorrow to share out among my fellow Props volunteers.
Jess Ennis Chocolate and Blackcurrant Cake
175g softened butter
175g golden caster sugar
140g self-raising flour, sifted
85g ground almonds
half a teaspoon baking powder
4 tbsps cocoa powder, sifted
4 tbsps blackcurrant jam
For the icing and decoration:
50g dark chocolate
75g butter, softened
150g sifted icing sugar
A splash of milk
A few chunks of Chocolate
1. Heat the oven to 160C/140C fan/Gas Mark 3. Grease and line a 2lb/900g loaf tin with a strip of baking parchment
2. Beat the butter and sugar with an electrical whisk for at least five minutes until nicely light and fluffy
3. Beat in the eggs, flour, almonds, baking powder, milk and cocoa powder until smooth
4. Spoon half the mixture into the tin, spoon in the jam and top with the remaining cake mixture
5. Bake for 45-50 minutes until golden, risen and a skewer poked into the very centre of the cake comes out clean
6. Cool in the tin for a few minutes then lift out and place on a wire rack to cool completely
7. To make the icing: Melt the chocolate in a small glass bowl suspended over a pan of gently simmering water. Meanwhile, beat the icing sugar and butter together, adding a splash of milk if necessary to loosen. Add the melted chocolate and stir together until fully combined. Spread over the cooled cake and decorate with the chocolate chunks and little Jess figurine.
- The cake will freeze well for up to three months uniced and will slice into 8-10 pieces. Or 4-5 if you have an athlete-like appetite and would prefer cake to 16 bananas a day
- Jess Ennis is not edible
- This cake is whizzing its way to Choclette's We Should Cocoa blogging challenge, for which the theme for July is Blackcurrants