A Birthday Cake:: Orange and Basil Drizzle Chocolate Cake

It always makes me smile when I hear Steven stepping in the house and asking me
‘what are you baking again’. 

As it was his birthday on Sunday I did not have the chance to bake him a proper birthday cake (instead I bought a chocolate one as the kitchen in the house in Edinburgh was not fully equipped), so as soon as we came back in Aberdeen my  number one mission was to bake something for this special birthday boy.

Because as Julia Child said…”a party without a cake is just a meeting”.
Thanks Julia!

Being both mega admirers of natural flavours I used some orange zest along with almond flour and basil leaves on the top to decorate this cake and also enhance the flavour to its best potential.

So from our house to yours, here’s the recipe to this insanely tasty birthday cake:

For this recipe you will need:

for the cake:
4 free range eggs
250 g caster sugar
50 g almond flour
180 g soft butter (I used Lurpak)
200 g self-raising flour
1/2 tbsp baking soda
20 g cocoa powder
4 tbsp full fat milk
almond flavouring oil essence

for the frosting:
500 g icing sugar
240 g soft unsalted butter
orange zest
white chocolate drops (optional)
basil leaves (for decoration)

1. Heat the oven to 180°C, and grease and line a loaf baking tin (you can use a 22 cm round cake tin alternatively).

2. In a big bowl beat the eggs and the caster sugar slowly, then add the butter, the almond flour, the baking flour, the baking soda, the cocoa powder and mix all together. At the end add the almond flavouring oil essence and give it another good mix. Spoon into the tin and bake for 45′ until the top is golden brown. 

3. Let the cake cool aside and prepare the frosting.
4.To make the frosting mix in a bowl the icing sugar with the butter. If the sugar goes everywhere, one trick that helps is to cover the bowl with a towel. As soon as this is ready, cut the cake into two and spread a bit of the frosting on the bottom half of the cake. Build up the cake with the top half of the cake on top of the bottom and start spreading the frosting all over the cake in generous amounts. 

5. When the entire cake is covered with frosting, arrange the orange zest on top of the cake along with a few chocolate drops (they add some extra flavour). Top with the basil leaves, to break the whitish colour coordination and voila.

Happy birthday Steven!

Anastasia x


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