We are here! May has arrived…

…and with it the realisation that our months of planning, shifting, pleading, (bribing builders with bacon sandwiches) sawing and banging will finally stop. The showroom is almost ready! We will soon be able to boast a Rayburn Heat Centre, with fully operational Rayburn in a beautiful kitchen setting so you can see and taste all the benefits of cast iron cooking and heating. We will stock an extensive range of wood burning stoves all displayed beautifully in our Wood Stove Studio with a ‘live’ model for you to warm yourselves next to in the colder months.

There has been much demand for our sister company Betty Twyford to open a ‘Betty’ shop…and guess what?! We’ve created one alongside our existing showrooms. Now there are even more reasons to come and visit us and have a coffee whilst you browse.

Several Kitchen designers will be showcasing their beautiful kitchens around our fabulous cookers and to launch it all and herald the changes in we are holding a 2 day open event on the 1oth and 11th of June- just the finishing touches to go! As if all of the above were not enough I am also opening a pop up Cream Tea Vintage Café with profits going to St. Michaels Hospice on the  Saturday of the event (please pray for good weather!)

Come and shop for hearth and home in the relaxed and welcoming atmosphere of our new and improved showrooms…I’ll even bake a celebration cake!

Chocolate wrap fruity celebration cake

The start of the summer entertaining season is upon us. Summer birthdays, weddings, christenings, showroom openings, just for the hell of it parties and all manner of occasions that require jollity, food and showing off. This cake is perfect for all of the above, plus it’s practically a diet in itself given that it is constructed out of 2 fat free sponges and it must give at least 3 portions of your five a day. So guilt free indulgence…ahem!

Ingredients

5 free range eggs

150g/5oz caster sugar

150g/5oz plain flour

 

100g/3 ½ oz white chocolate

550ml/ 1 pint of double cream

Fruits of your choice…I used:

2 Kiwi fruits, peeled and sliced

225g/ 8oz raspberries

½ punnet of grapes, halved

1 Punnet of strawberries, halved and stalks removed

225g/8oz Good quality plain chocolate

 

  • Line with bake o glide a 10” round cake tin with a loose bottom *raises eyebrow*
  • In 2 separate bowls set the chocolate on the back of the Aga to melt (if you have got an Aga melt chocolate at a later stage over a pan of boiling water.)
  • Break eggs into a large bowl (preferably using a stand mixer with balloon whisk for this) and add the sugar. Whisk until pale and thick but for about 10 minutes!
  • Sift the flour and carefully fold into the eggs and sugar mixture.
  • Pour into the cake tin and bake for about 20-25 minutes, until springy to touch
  • 2 oven Aga: grid shelf on floor of the roasting oven with cold plain shelf above on the second set of runners.
  • 3/4/5 oven Aga place in the centre of the baking oven
  • Turn out to cool.

 

For the filling

 

  • Whip the double cream and fold in the melted white chocolate
  • Prepare the fruit by slicing and peeling whatever is necessary
  • Carefully cut the cake into two layers and place the layer that is going to be the base onto a serving plate. Pile on half of the white chocolate and cream and cover with half of the strawberries and raspberrieschoc wrap how 2
  • Place the second layer of cake
  • Cut a strip of greaseproof or baking parchment to fit around the tin
  • Carefully spread the melted dark chocolate onto the strip of paper and leave for a couple of minutes to cool.
  • Take a deep breath! Grasping both ends of the chocolatey paper wrap it around the cake and press the ends together. It should stand an inch or so taller than the top of the cake.
  • Chill in the fridge for an hour until the chocolate is completely set
  • Remove cake from the fridge and carefully peel away the paper…keep it away from your Aga so as to avoid melt!
  • Fill the top of the chocolate case with the rest of the whipped cream and add the rest of the fruit.
  • Serve with a flourish… Ta Dah!
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Posted in Aga Tips, Demonstrations, News, Open Day, Range Cookers, Recipes

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