Father’s Day is always something of a conundrum here at the Cake and Calico mansion. It follows hard on the heels of TMOMD’s birthday, which means that any cakey celebratory goodies tend to be front loaded (i.e. a birthday cake kind of trumps a Father’s Day cake) but I’m aware that other people don’t suffer from the same predicament, so I thought I’d suggest a few Father’s Day treats since the big day is getting closer.
When I first went searching for Father’s Day cake inspiration online, I found a frighteningly high number featuring neck ties. Very pretty cakes. No question. Lots of effort and probably love in them. But frankly, if I was a dad, the last thing I’d want to see on my special Sunday is a reminder that I have to go to work tomorrow. Personally, I wouldn’t see that as a treat – call me picky. So I’ve been trying to come up with ideas for manly treats that would do the job of telling the man of the house that he is special and loved better than a neck tie.
Here is today’s suggestion:
This recipe is dark and rich and not too sweet. The kick of the chilli leaves a pleasurable afterburn and apparently contributes to all sorts of endorphins being released alongside the ones from the chocolate. Lots of happiness! A word of warning though, this is not one for sharing with the children. It’s a grown up cake for grown up tastebuds. (Do you think I should put a ’18′ rating on it?)
It’s moist and fragrant and wonderful with ice cream as a desert – fire and ice and all that… Who knew that chilli and ice cream could be so freakishly good together? It’s also a great accompaniment to a dark cup of manly coffee.
- 150g self raising flour
- 30g cocoa powder
- 140g margarine (softened)
- 125g of dark muscovado sugar
- 2 eggs
- 1 tablespoon of golden syrup
- 1 medium red chilli pepper finely chopped
- 1 tablespoon of liquid coffee (optional - but good)
- Very easy - just place all the ingredients in a food processor and pulse for 10 seconds.
- Scrape down the sides.
- If the mixture seems dry, add a splash of milk.
- Pulse for a further 5 seconds.
- Grease an 8 inch circular baking tin.
- Pour the mixture into the tray and gently spread to ensure the mixture is evenly distributed.
- Place in a moderate oven (about 150 degrees Celsius) for 35 minutes or until a skewer comes out clean.
- Allow to sit in the baking tin for 5 minutes, then turn out carefully to a cooling rack.
- Dust with icing sugar if desired.