16TH BIRTHDAY CAKE IDEAS RECIPES

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Grease a 22cm round, loose-bottomed cake tin with a little butter and line the base with baking paper.
• Place the plain chocolate in a bowl and set over a pan of gently simmering water. Allow the chocolate to melt slowly until smooth, then set aside to cool.
• Place the eggs, sugar and sunflower oil in a large mixing bowl and whisk together, using an electric hand whisk, for about 3 minutes until the mixture is smooth and creamy. Stir in vanilla extract, then sift over self-raising flour, bicarbonate of soda, baking powder and gently fold in, together with the ground almonds.
• Using a pair of rubber gloves to protect your fingers from staining, peel and grate the beetroot, then squeeze out the excess liquid. Fold the beetroot into the mixture with the cooled chocolate, until thoroughly mixed.
• Pour the mixture into the prepared tin and bake for 50 minutes-1 hour. Cover with foil if the cake browns too quickly. Test the cake by inserting a skewer into the centre to see if it comes out clean. Cool for a little while, then remove from the tin and leave to cool completely on a wire rack.
• For the icing, place the plain chocolate in a bowl set over a pan of gently simmering water. Allow to melt gently until smooth. Set aside to cool, then beat in the icing sugar and soured cream until you have a thick, creamy and spreadable icing. Spread it over the top and sides of the cooled cake and serve.

Steps:

• Begin by making the stock. Put a large stock pot/saucepan on a medium heat, add the sausage and cook, stirring, for 3-4 minutes to release the oils and flavours from the meat. Once the base of the pan is coated in the spiced oil, remove the sausage with a slotted spoon and set aside.
• Put the prawn shells/heads, onion, carrots, celery tops, bay, thyme, parsley stalks and black peppercorns in the stock pot with 4 litres cold water. Bring the pan to the boil, then reduce the heat to low-medium and simmer, uncovered, for 90 minutes, skimming off any impurities that rise to the top. Strain the stock and discard the solids, then set the stock aside (see Make Ahead).
• To prepare the seafood, put the peeled prawns and halved crabs in a bowl and cover with cold water. Squeeze in the lemon juice, turn to coat and set aside.
• To start the gumbo, put the lard and vegetable oil in a large pan over a medium heat. Once melted, add the flour to make a roux and stir continuously for 8-12 minutes. Initially the flour and fat mix will start to bubble, but keep stirring to properly cook and colour the roux, which forms the base of the gumbo. Don’t turn the heat too high or the roux will cook too quickly and burn. Equally, if it’s too low the flour won’t cook enough and will taste raw. Keep the heat on medium. The longer you cook the roux, the darker and thicker it becomes. If you’d prefer a lighter roux, cook it for a slightly shorter time but you do need to aim for a rich caramel colour.
• Add the onion, green pepper, celery, garlic and chilli. Mix well and cook for 2 minutes, ensuring everything is well combined. Add the tomato paste, smoked paprika, cayenne pepper, filé powder (if using), salt, pepper and 1.5 litres of the fresh stock (see Make Ahead). Bring to the boil, reduce to a simmer and cook for 20 minutes.
• Return the sausage to the pan along with the okra, then simmer for a further 10 minutes until slightly thickened.
• Add the set-aside crab pieces to the pot, ensuring they’re covered in the broth (top up with a little more stock or water if needed). Put the lid on and cook for 10 minutes, then add all the prawns, cover and cook for 2-3 minutes more, just until pink.
• Serve the gumbo with rice, sprinkled with the sliced spring onions and chopped parsley.