1. Set the oven to moderate, Gas Mark 4 or 350 deg F, 180 deg C.
2. Sift the flour and cocoa together. Whisk the eggs and sugar until really
thick and creamy and the whisk leaves a good trail. Fold in the flour and
cocoa, then the corn oil, taking care not to knock out the air.
3. Pour into the prepared tin and bake for 25mins or until firm and springy to
the touch. Leave in the tin for 10mins, then turn out to cool on a wire
rack.
4. Measure the sugar and coffee into a jug and pour in about 150ml (5fl oz)
boiling water to dissolve the sugar and coffee, then top up with cold water to
make 300ml (10fl oz). Stir in the Amaretto.
5. Place the warm cake on a serving plate, prick it all over with a skewer,
then pour the warm syrup over, a half quantity at a time, and let it soak in
for at least 2 hours. (1-2 days would be better!)
6. An hour or two before serving, beat the Mascarpone cheese and cream until
mixture is thick. Add the icing sugar and brandy and spread thickly over top
of cake, a little thinner round the sides. Make deep furrows in the top of the
cake with a dinner knife blade and smooth the sides. Sift cocoa liberally over
the top. Chill for 30mins before serving.
1. Put the oven on 200 deg C, Gas mark 6.
2. Put the nuts, oats, flour, margarine and demerara sugar in a mixing
bowl.
3. Rub the fat into the flour until the mixture looks like fine
breadcrumbs.
4. Wash, peel, core and slice the apples.
5. Put in the casserole dish in layers with sugar.
6. Spread the crumble mixture over.
7. Bake for 30-35mins until golden brown.
8. Serve with custard.
Andrew Ross <anr1001@cam.ac.uk>