A quick one here that goes out to the Tasmania crew, Fran and Steve of The Road to Serendipity fame. Fran has requested Gertrude’s (Jane’s Nan) recipe ever since seeing it on a previous post. Well Fran, here it is, better late than later. Soz…….
Just to rave about Fran and Steve for a moment, their blog is a massive slice of living off grid (with two cool dogs Bezial and the mighty Earl and bags of awesome looking food, nature, ideas, good livin’, love and plenty of peaceful vibrations). They really are shining examples of living close to nature and Tasmania looks incredibly beautiful judging by their photos. There can be few more dedicated and prolific bloggers than our Fran and we always appreciate her enthused feedback. It is people like Fran who keep this little old blog rocking! Cheers guys for your constant stream of inspiration and kindness. You make the blog world a brighter place to be.
This recipe is taken from a scrap of paper written by Gertrude, who is no longer with us. Gertrude lived to the ripe old age of 96 and dictated this recipe as Jane made it and Keith (Jane’s Dad) scribbled it all down word for word, quaint little sayings and all. Goodness knows how many times this cake was made, Jane was brought up on it. All of this means that this is a recipe we hold very dear and even closer to our hearts. It also makes a lovely light chocolate cake and is ever so easy to make.
This will make one small sandwich cake, double the mix for a big ‘un.
4oz margarine (good stuff), 4oz caster sugar, 1/2 teas vanilla essence, 2 eggs (beaten), 4 oz self raising flour (sieved), 1 heaped tbs cocoa (sieved), pinch salt, 1 teas milk (if needed)
Preheat oven to 190oC (360F)
In a mixing bowl, paste the margarine and caster sugar together with a wooden spoon.
Slowly add the eggs to the paste, stirring nicely.
Gently add the the flour and cocoa, fold into mix.
Add salt and milk if mixture is too dry, should be thick batter texture (that plops off a spoon).
Pour into two small round baking tins (6 inch) with marg rubbed on sides and bottom. Use baking parchment if you don’t trust the non-stickness of your tin.
Clean out bowl with finger, give to Jane.
Get Nan to smooth it over.
Slam tins on table twice each.
Place in oven, 2/3 the way up.
Check in 1/4 hour with a wooden chopstick or skewer. It should be clean when retracted.
We filled our with a fine dark cherry jam and grated dark chocolate on top. Although I hear Gertrude was quite partial to a little butter icing.
We Love It!
‘Cause Gertrude made it.
Eating cake makes you happy.