Birthday cakes are obligatory in our household. When the kids were small they would pour over the ‘Special Occasions’ cookbook and request cakes in the shape of houses, robots and trains. The trains involved swiss rolls which made excellent wheels. There was also the ’emergency’ cake which was an upended tub of ice cream embellished with chocolate buttons, smarties and candles – a guaranteed success which was always eaten. The ingredients didn’t get much scrutiny unlike today where we are super aware of what we eat. I now realise why all the kids were stuck to the walls at the parties – all that sugar and fizz….
The birthday boys request this time was for a cake with lots of different layers and flavours – you can tell our kids grew up in a restaurant, they are very good at ordering food – and with all the dietary restrictions of the gathered party people the cake needed to be gluten and dairy free.
Inspired by Emma Galloways black bean torte I made a bean and lentil cake Beginning with a black bean and chocolate sponge followed by butter beans and beetroot for a pink layer and red lentils, turmeric and orange for a golden yellow layer.
It worked a treat. The layers were sandwiched with coconut cream and chilled in the fridge
– before being enrobed in Chocolate ganache.
The cake looked like top hat and tasted delicious – everyone enjoyed it and there were no’ ughh’ lentils or beans comments, in fact it would have been difficult to name the ingredients
A mighty cake!
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