FAIRTRADE Fortnight runs from February 25 to March 10 and this week’s recipe from Sainsbury’s Try Team member Arlene Thompson encourages readers to enjoy a rich and decadent chocolate rum cake made with Fairtrade sugar and chocolate which helps support farmers in developing countries.
Chocolate rum cake
Preparation time: 40 minutes
Cooking time: 60 minutes
375g butter, softened
250g Sainsbury’s fairtrade light brown soft sugar
4 medium Woodland eggs, by Sainsbury’s, beaten
250g self-raising flour, sifted
2 tablespoons hot water
50g ground almonds
4 tablespoons cocoa powder
3 tablespoons coffee essence
3 tablespoons rum
250g icing sugar, sifted
125g Sainsbury’s fair-trade dark chocolate, melted
20 hazelnuts (approximately), to decorate
Grease and line a deep 23cm round tin. Beat together 250g butter and the soft brown sugar until light and fluffy.
Add the eggs a little at a time, beating well after each addition. Fold in the flour and water. Stir the almonds, cocoa, 1 tablespoon coffee essence and one tablespoon rum. Spoon into the prepared tin and spread evenly.
Bake in a preheated oven, 190°C, fan 170°C, gas 5, for 50-60 minutes, until the top springs back when touched.
Leave to cool in the tin for 10 minutes, turn out onto a wire rack to cool completely. Beat the remaining butter and icing sugar together until light and fluffy, then beat in the melted chocolate, two tablespoons coffee essence and two tablespoons rum. Cut the cake in half horizontally and sandwich together with one third of the icing. Spread another third over the top of the cake.
Place the remaining icing in a piping bag fitted with a large star nozzle and pipe whirls around the edge. Top each whirl with a hazelnut.
Freezer tip: Open freeze until firm, then place in a rigid container or wrap in foil. Cover or seal, label and return to the freezer. To thaw and serve: Leave overnight in the refrigerator, then unwrap and leave at room temperature for one or two hours.