BRAZILIAN BIRTHDAY CAKE RECIPES

Steps:

• Preheat the oven to 180°C/gas mark 4. Grease 2 x 20cm round cake tins and line with baking parchment. Dissolve the coffee granules in 1 tbsp boiling water and allow to cool for 10 minutes.

  Meanwhile, beat together the butter and sugar until light and fluffy, then add the eggs, one at a time, beating well after each addition. Using a large spoon, fold in the flour and baking powder. Stir in half the walnuts and the dissolved coffee.

  Divide the mixture between the tins and bake for 20-25 minutes, until golden and springy to the touch. Remove the cakes from the tins and leave to cool for 10 minutes on a wire rack.

  Dissolve the coffee granules in 1 tsp boiling water. Beat together the butter and icing sugar until pale and fluffy. Stir in the coffee and mix until well combined. Use half the buttercream icing to sandwich the cakes together. Cover the top with the remaining icing and decorate with the remaining walnuts.

Steps:

• Begin a day ahead. Put the beans in a large saucepan with 3 litres cold water to cover them well. Leave to soak overnight.
• The next day, bring the beans and their soaking water to the boil, skimming any foam that rises to the surface. Simmer for 30 minutes, then strain the beans, reserving all the liquid.
• Heat the oil over a high heat in a large hob-safe casserole and fry the ribs and pork cubes, in batches, for 5 minutes until browned. Remove with a slotted spoon and set aside, then reduce the heat.
• Add the onions, garlic, coriander seeds, bay leaves and some salt and pepper to the pan and fry for 10 minutes until softened. Stir in the 100g bacon and the chorizo, then fry for 10 minutes more until the mixture is sticky.
• Return the pork ribs and belly to the pan along with the beans. Add enough of the reserved bean water to cover everything. Bring to the boil, then lower the heat and cook gently, covered, for 2-3 hours until everything is meltingly tender (see Know How).
• To make the farofa, melt the butter in a small frying pan with the bacon and fry gently for 2-3 minutes until lightly golden. Sprinkle the cassava flour and a little salt and pepper over the butter and stir for 1-2 minutes until the flour is evenly golden. Remove from the heat and set aside.
• Combine all the ingredients for the salsa in a bowl and season to taste. Set aside or chill until ready to serve.
• Stir the farofa into the pork juices and simmer for a final few moments to allow the stew to thicken slightly – or sprinkle the farofa over the top of the stew and allow it to absorb the juices. Serve with the salsa, some pickled chillies, a scattering of baby spinach leaves and some plain boiled rice.