Table of Contents
Instructions Preheat the oven to 180°C (350°F) and grease a 25-cm (10-inch) cake pan (I use one with a removable bottom). In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and almond flour. In a smaller bowl, toss the chopped Daims with a tablespoon of the flour mixture.
In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and almond flour. In a smaller bowl, toss the chopped Daims with a tablespoon of the flour mixture. Cream the butter in the food processor for 3 minutes.
Line a 22cm cake tin with greaseproof paper and preheat oven to 170 degrees C. 2. In a pan melt the butter, boiling water and cocoa powder. Heat it over a medium heat until the butter begins to bubble. Bubble the mixture for 30 seconds and remove from the heat. 3.
Scatter the top with the Daim bars, then serve once the chocolate has set. This icing is beautifully glossy but it sets quickly once on the cake, so use a palette knife and work quickly. Don’t try to tidy it up later – you risk spoiling the finish. The cooked, un-iced sponges can be wrapped in cling film and frozen for up to 3 months.
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