#bakerbynature

𝘕𝘢𝘯𝘢 𝘔𝘢𝘳𝘪𝘰𝘯'𝘴 𝘳𝘦𝘤𝘪𝘱𝘦 𝘧𝘰𝘳 𝙆𝙚𝙣𝙩𝙞𝙨𝙝 𝘾𝙖𝙠𝙚

A true vintage recipe, century old cake flavoured with butter and ground almonds and speckled with chocolate and coconut.

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

• 4oz Self Raising Flour

• 4oz Butter

• 4oz Sugar

• 2g Bournville Chocolate

• 1oz Ground Almonds

• 1oz Desiccated Coconut

• 2 Eggs

• 1tsp Vanilla Essence

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀

1. Cream butter (or margarine) and sugar. Add the beaten eggs and mix well.

2. Add the vanilla essence

3. Fold in the dessicated coconut and Ground Almonds.

4. Add the milk and sifted flour and mix well.

5. This is optional, the recipe here didn't use it but you can fold in nuts, cherries and sultanas into the mixture.

6. Grate in the dark chocolate.

7. Pour into a well-greased and floured or paper-lined round 7inch cake tin or loaf tin.

8. Bake in a moderate oven for 35-40 minutes (or until top of cake springs back when touched lightly) at 180

9. When cool, dust with icing sugar or ice with chocolate icing and sprinkle with coconut.

For a larger cake just double up the ingredients, pour into two separate tins and for the filling use buttercream.

𝗕𝘂𝘁𝘁𝗲𝗿 𝗖𝗿𝗲𝗮𝗺 𝗥𝗲𝗰𝗶𝗽𝗲

For if you're making a two layer cake or want a topping that isn't dark chocolate.

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨

• 600g icing sugar, sifted

• 300g unsalted or salted butter, softened

• Smidge Vanila extract

𝙈𝙚𝙩𝙝𝙤𝙙

1. Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tbsp of boiling water to loosen and beat until smooth.

2. Fill a piping bag with a star nozzle and pipe onto cupcakes or smear in the middle and over the top of a 20cm cake using a palette knife.

I've tried to Google the history of Kentish cake and can't find any information on it, even Pinterest offers no results (I even tried Wikipedia) so if anyone randomly knows the origin feel free to share. According to my nana this was my 'Grandpa's Grandpa' recipe from the family and they owned a bakery so it was passed down.