I made this cake for a 55 year old. One who hasn’t actually grown up yet. His favourite biscuits are those pink wafer things (if you can call them biscuits that is).
It’s easily one of the simplest and most delicious birthday cakes I’ve made and of course, being an Innocent recipe, it’s all about using free range, organic and unbleached ingredients if you can.
For big kids and little kids alike!
Innocent Birthday Cake
250g unsalted butter, at room temperature
250g caster sugar, unbleached is best
seeds from 1 vanilla pod
4 large free-range eggs
250g self-raising flour
2 tablespoons ground almonds (I’ll be honest, I didn’t bother with these. The cake didn’t suffer because of it).
1 tsp vanilla essence
550g icing sugar
1. Preheat oven to 180C/350F/Gas 4. Grease and base line two cake tins.
2. Beat together the butter and the sugar until pale and fluffy.
3. Add the vanilla and beat in the eggs one at a time, adding a teaspoon of the flour with each egg.
4. Fold in the remaining flour, together with the ground almonds if using, and mix well.
5. Spoon the cake mixture in the tins and bake for 25 to 30 minutes. Try not to open the oven half way through as it could make your cake sink.
6. Allow the cakes to cool completely on a wire rack before icing.
1. Cream the butter, vanilla and 250g of the icing sugar together until light and fluffy. Add the remaining icing sugar and beat well.
2. That’s it! Slather in the middle of your two cakes (along with a spread of jam) and all over the top and sides (if you want), then decorate to your liking.
Many thanks to Innocent for sending me this amazing cookbook, Hungry to try out.