A special cake for a special friend; chocolate and lavender cake

Me, with Helen, aged 18

Helen and I have been friends since our first year of secondary school. We first met when, after our last class of our first day (music), I asked her if she was getting the bus home. She was, and being bus buddies, it was a question that cemented our friendship. Twenty-eight years later and we’re still good friends and I am proud Godmother to her beautiful nine-year-old daughter.

This year Helen reached a landmark age and I was devastated that I couldn’t go to the surprise birthday dinner her husband had lovingly organised (I was off at the O2 dancing to all things country!). However, there was one thing I could do for her – make her a beautiful birthday cake to remember.

Chocolate and lavender cake

As you may know by now, I love to work with fruits and flowers and my initial plan had been to make Helen my delicious pistachio and rose cake (that’s a recipe I fully intend to share one of these days!). But I’m afraid that foolish me didn’t check the cupboard for rose water and so I had to improvise (sorry Helen!). For me, it’s when I have to improvise that I come up with my finest recipes. I had lavender but wanted to do something a bit more indulgent for Helen’s special birthday, especially as I wasn’t going to be there. So I decided to put lavender with rich chocolate. And thankfully it worked a treat! I’ve since made the cake a couple of times in the shop and at home and the noises that come from people when they taste it – well, what can I say? Simply tastetastic!

Happy birthday Helen, here’s to another 28 years of friendship and more x

 

Chocolate and lavender cake

Ingredients

12oz butter

120z sugar

6 eggs

9oz self-raising flour

3oz cocoa powder

100g dark chocolate, chopped

For the icing

3oz butter

1lb icing sugar

100ml milk

Lavender essence

Culinary lavender for decoration

Method

Cream the butter and add the sugar. Mix in the eggs one at a time. Sift in the flour and cocoa powder and stir in the chopped chocolate. Transfer into two 8” tins and bake in the oven (I bake mine at 150 for 30 minutes) until they pass the skewer test.

For the icing, cream the butter and add the icing sugar a bit at a time. Add the milk, again, a bit at a time until you get the consistency you want. Mix in the lavender essence – I use six drops but it’s personal taste, so add two drops at a time until you’re happy with the flavour.

Once the cakes are cooked and cooled off, sandwich together with the lavender icing and ice the top of the cake. Decorate with the dried lavender to make it look as pretty as it is tasty!

Rock n sausage rolls

Ok, this is a long-winded explanation as to why I’m blogging about sausage rolls but please bear with me, I hope it’ll be worth it (or at the very least slightly entertaining!). 

Clare and Leigh with Charlie
Clare and Leigh with Charlie

Last March I went with my good friend Leigh to the CMA Songwriters Series – the opening night of Country to Country that takes place annually at the O2 in London. It was there that we discovered the fantastic talent that is Charlie Worsham; I’m not going to lie, all of us ladies went a little bit giddy for the weekend and we were lucky enough to see him four times (and meet him three times!). Through a couple of online fan groups I became friends with the lovely Anna Mac, aka Charlie-Anna (I have a few Annas in my life and I need to distinguish each of them somehow!). 

Clare and Anna
Clare and Anna

In early September Anna came to stay with me in south west London. This was a bit scary for both of us as we’d cultivated a great online friendship but how did we know neither was a crazy murderer?! Thankfully neither of us are and we had a lovely weekend enjoying some live music (thank you Lucie Silvas) and making Anna’s sausage rolls. Anna has a whole range of delicious flavours she makes but I’m such a fan of blue cheese I just had to go with the stilton and walnut sausage rolls. The joy of this recipe is that you can easily cheat using ready-made pastry sheets. It’s also a great recipe for anyone who likes to roll their sleeves up and get their hands in there! I recently made these sausage rolls again for a party I was catering for (but without the walnuts and parsley) and they were the hit of the buffet – I’m sure if I’d made twice as many they still would have all been eaten!

Next week I’m going back to Country to Country with Leigh and Anna; I think we probably should take Charlie a box of sausage rolls Anna – don’t you?!
Stilton and walnut sausage rolls
Stilton and walnut sausage rolls

Anna’s stilton and walnut sausage rolls

Ingredients

Two sheets of ready-made pastry (with the paper it comes with)

500g sausage meat

150g stilton

50g walnuts, chopped

Flat leaf parsley, chopped

Salt and pepper

1 egg, beaten

Method

Mix the sausage meat with the stilton, walnuts and parsley. Don’t be afraid to really get stuck but make sure you have a sink or some wipes close by! Season with salt and pepper.

Place one sheet of the pastry on a preparation mat leaving the paper on the underside. Take a small ball of the mixture and roll into a long, thin sausage shape. Place the sausage meat along the long side of  the pastry sheet one inch from the edge.  Carefully roll the pastry over using the paper to help you to wrap the sausage meat with a slight overlap. Trim above this and start again with the rest of the sheet to make another long sausage roll. I like to turn the sausage roll so that the pastry join is on the underside (top tip: this means you don’t necessarily have to seal the pastry with water).
Cut the long sausage roll into sections of around one inch and, using a sharp knife cut a slit in the top of each one. Brush with egg and place on a tray lined with baking paper. Bake on 180 for around 15-20 minutes or until they turn a lovely golden colour. Enjoy hot or cold, with friends or on your own, under a blanket, in front of a good film with a glass of something nice!