Celebrating your birthday when you’re stuck in coronavirus lockdown is definitely less than ideal, but dad-of-five Jamie Oliver has made sure his daughter still gets a party in style.
As Petal turned 11, Jamie dedicated the first half of the episode to her, and creating the perfect, gluten-free birthday cake for you to follow his lead on.
(Though let’s be fair, as if anyone needs an excuse to bake a chocolate cake really!)
On today’s episode, it was all about cooking meals for big groups – also revealing his recipe for squash and spinach pasta ritolo, and Gangnam-style chicken wings, with both recipes available on his website.
- 200 g unsalted butter , plus extra for greasing
- 200 g golden caster sugar
- 200 g dark chocolate (70% cocoa solids)
- 200 g gluten-free self-raising flour , plus extra for dusting
- 6 large free-range eggs
- 2 teaspoons vanilla bean paste
- 1 orange
- fresh fruit, to decorate , optional
For the Buttercream:
- 200 g dark chocolate (70% cocoa solids)
- 200 g icing sugar
- 200 g soft unsalted butter
- Preheat the oven to 160ºC/325ºF/gas 3.
- Cube up the butter and place in a heatproof bowl with the sugar (you can make do with any sugar you have on hand.
- Snap up the chocolate and add to the bowl. Sit the bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave for a few minutes, until melted and combined, stirring occasionally.
- Meanwhile, grease a 28cm loose-bottomed cake tin (you could also use a cheesecake tin, a 20cm square baking tin, or even a 28cm ovenproof frying pan) with butter and line with greaseproof paper. If you don’t have any paper, add a tablespoon of plain flour to the tin and shake it around until you’ve got a nice even layer, then turn the tin upside-down and tap to remove any excess.
- Pour the melted chocolate mixture into a large mixing bowl and leave it to cool for 5 minutes.
- One at a time, whisk in the eggs. Add the vanilla bean paste and a little grating of orange zest, then sift in the flour.
- Gently fold the flour into the mix, and as soon as it’s just combined, you’re done. Pour the mixture into your prepared tin and bake for 40 to 50 minutes, or until the cake is springy to the touch, and a skewer inserted in the middle comes out clean.
- Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Sometimes it sags in the middle as it cools, but don’t worry – either trim the top, or do what I do and fill it with fruit and extra buttercream!
- To make the buttercream, snap the chocolate into a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave for a few minutes, until melted, stirring occasionally.
- Sift the icing sugar into a mixing bowl. Add the melted chocolate, then scrunch in the soft butter and add a small pinch of sea salt. Use a spatula to mix and beat it all together.
- Place the cake on a cake stand or platter, then spread the buttercream all over, using a knife to spread it out. (You could, go pro and use a piping bag, or a sandwich bag with the end cut off).
- Now you can decorate the cake however you wish.
Jamie has been delivering solid advice to fans who have been desperate to figure out what to cook to keep the whole family happy – using tips and tricks to cut corners in an easy and accessible way.
Earlier this week he revealed how to make healthy fish fingers and sweet potato fries – but sometimes you just need a treat.
The show has proven a massive hit, and we’ve learned how to make pasta, bread, egg-free chocolate cake, and the perfect curry made only from items found from a corner shop.
Now we’re running out of excuses about why we can’t to the evening’s cooking.
Jamie Oliver’s Keep Cooking and Carry On airs weekdays from 5.30pm on Channel 4.
Got A Story?
If you’ve got a celebrity story, video or pictures get in touch with the Metro.co.uk entertainment team by emailing us [email protected] calling 020 3615 2145 or by visiting our Submit Stuff page – we’d love to hear from you.
Source: Thanks https://metro.co.uk/2020/04/07/jamie-oliver-reveals-ultimate-gluten-free-chocolate-cake-recipe-daughter-petal-celebrates-11th-birthday-quarantine-12523889/