I have been asked to bake a cake for Shrewsbury’s Depressed Cake Shop on Tuesday 10th October at Shrewsbury Museum and Art Gallery in partnership with the charity Shropshire Mind. The Depressed Cake Shop is a chance for the community to come together and consider and discuss issues around depression.
All the cakes will contain an element of grey to symbolise the grey cloud that can hang over someone struggling with depression.
I have trialled my cake today to make sure I have the recipe spot on before baking it again for next week’s event. I have chosen to make a chocolate orange cake based on Claudia Roden’s orange and almond cake, but with the added boost of chocolate. Nigella has a similar recipe but I have reduced the sugar by 50g and upped the treacly flavour of the sugar by using light soft brown rather than caster sugar.
If you are in or near Shrewsbury next Tuesday then please pop into the museum between 11am and 2pm to support this very good cause.
Chocolate, orange and almond cake
200g light soft brown sugar
200g ground almonds
50g cocoa powder
Place the oranges in a pan and cover with cold water. Bring to the boil and simmer for 1½ hours until the oranges are soft. Drain and allow to cool. Cut the oranges in half and remove any pips. Place in a food processor and pulse until pureed. You can do this in a food mill or chop finely and push through a sieve if you don’t have a food processor.
Preheat your oven to 180°c or gas mark 4 or use the baking oven of the four oven Aga (or the roasting oven of the two oven Aga using a cake baker or cold shelf).
Break the eggs into a large bowl and beat until combined. Add all the other ingredients and stir well until the mixture is smooth. Pour the mixture into an 18cm cake tin lined with baking parchment. Place in the centre of the oven and bake for 40-50 minutes until springy to the touch. Cool on a wire rack in the tin for ten minutes and then remove from the tin and allow to cool completely.
I have decorated my cake with a grey cloud made out of fondant icing coloured grey and piped with a darker grey icing made with icing sugar, food colouring and a few drops of water.
UPDATE (9/10/17): A lovely person called Chantal emailed me to remind me that we aren’t supposed to make cakes with nuts in, in case of allergy. I really should read things properly! So, instead I have made rice crispie cakes, because who doesn’t love a crispie cake? They are always the first to sell on any cake stall. I hope they sell well tomorrow.