It feels like ages since I shared a recipe on the blog. I’ve still been doing a lot of baking, but mostly for other projects and articles. I thought it was high time I shared some vintage inspired baked treats on here again. Todays recipe is adapted from one I found in a vintage 50s recipe book. These are easy to whip up and quick to bake.
The recipe makes a very thin cake, which is then iced and cut into squares for a delicious snack. These would be great as part of a party or afternoon tea.
85g Caster sugar
½ tsp Baking powder
15 g cocoa powder
Chocolate Icing to Decorate (I make a basic icing by mixing icing sugar and coco powder with water)
Flaked almonds to decorate
Preheat oven to 220ºc Grease a baking tray (I used a 9×9″ tin)
Sift the flour and baking powder together in a mixing bowl
In a separate bowl cream the butter and sugar until pale.
Stir the cocoa into the butter mixture and beat until well mixed.
Add the eggs one at a time and beast each well before adding the next.
Fold in flour mixture and mix lightly.
Add a little milk as required.
Pour the mixture into the tray and spread evenly.
Bake for 8-10 minutes.
Turn out and cool on a wire rack.
Pour the icing onto the flat side of the cake coating it evenly.
Sprinkle with flaked almonds and slice once set.
If you enjoyed this, I’m still writing monthly food articles in Vintage Life Magazine. In the latest issue, I’ve been baking with flowers and have featured recipes for a Rosewater Cake and Lavender Shortbread biscuits.
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