Mothering Cake Recipe
🕒 Total Time: 1 hour 55 minutes
🥣 Yield: 1 Mothering Cake
Description:
In the 1600s, England celebrated Mothering Sunday on the 4th Sunday of Lent, a day to honor mothers. On this day, class structures dissolved, and all were encouraged to return home and spend time with their mothers. A special treat for the occasion was the Mothering Cake, a flour-less delicacy rumored to be the Queen Mother’s favorite chocolate cake. This recipe, not for the faint-hearted baker, pays homage to that tradition, perfect for treating your mum on Mother’s Day, as she reigns supreme!
Ingredients:
- 1 1/2 cups granulated sugar
- 6 tablespoons sweet unsalted butter
- 3/4 cup eggs (approximately 6 large eggs)
- 6 tablespoons fresh lemon juice
- 6 pinches of salt
- 1 cup heavy cream
- 1 tablespoon instant espresso
- 1 tablespoon instant coffee powder
- 1/2 cup almonds, toasted
- 2 ounces dark chocolate, chopped
Instructions:
-
Toast Almonds:
- Preheat your oven to 350°F (175°C).
- Spread almonds on a baking sheet and toast for about 15 minutes until lightly colored and fragrant. Remember to turn them occasionally for even toasting.
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Prepare Pan:
- Preheat the oven to 375°F (190°C).
- Grease the bottom of a 9-inch springform pan with non-stick cooking spray.
- Lightly dust with flour or breadcrumbs, shaking out any excess.
-
Prepare Chocolate:
- Melt the chopped chocolate in a double boiler over moderate heat, stirring until smooth. Set aside to cool to room temperature.
-
Prepare Almond Mixture:
- Reserve 1/2 cup of sugar.
- In a food processor, combine the remaining 1/4 cup sugar with toasted almonds and process until finely powdered. Set aside.
-
Prepare Batter:
- In a large mixing bowl, beat butter until soft.
- Add 1/4 cup sugar and beat until well combined.
- Add egg yolks one at a time, beating until smooth after each addition.
- Mix in the melted chocolate, then add the almond mixture and blend well.
-
Beat Egg Whites:
- In a clean bowl, beat egg whites with salt and lemon juice until soft peaks form.
- Gradually add the remaining 1/4 cup sugar, beating until stiff peaks form.
-
Combine Batter:
- Gently fold the beaten egg whites into the chocolate mixture in thirds until well combined.
-
Bake:
- Pour the batter into the prepared springform pan and rotate to level.
- Bake at 375°F (190°C) for 20 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 50 minutes.
- Once baked, remove the cake from the pan and let it cool for about an hour.
-
Prepare Icing:
- In a saucepan, scald the heavy cream over medium heat until a thin skin forms on top.
- Whisk in the espresso or coffee powder until dissolved, then add the chopped chocolate and stir until melted and smooth.
- Let the icing cool for about 15 minutes.
-
Ice the Cake:
- Pour the icing over the cooled cake, starting from the center and letting it drip down the sides.
- Use a spatula to gently spread the icing over the sides of the cake.
- Optionally, garnish with shaved chocolate or whipped cream before serving.
- Serve each slice with a fresh strawberry for an extra touch of elegance.
Indulge in this decadent Mothering Cake recipe, a tribute to tradition and the sweet bond between mother and child. Enjoy the rich flavors and make your Mother’s Day celebration truly special!