Yes. Yes! YES! It’s time for sex cake. A reinvention of sex cake, as it happens. Last time, the sex cake was an “I Just Had Sex” cake, a cake that celebrated sex. This time, the sex cake is an “I’m Happy With My Choices” cake, a cake that celebrates sex, not having sex, scheduled sex, and spontaneous sex. This cake is doing nicely, thank you very much.So, onto the ingredients!
- 8 oz margarine (or butter)
- 8 oz caster sugar (also called baker’s sugar)
- 4 medium eggs
- Zest and juice of two medium oranges
- 6 oz self-raising flour
- 2 oz cocoa powder
- 2 teaspoons of ground ginger
- 4 oz raspberries
- 4 oz caster sugar (baker’s sugar)
- 300ml double cream (also called heavy cream)
- 200ml double cream (heavy cream)
- 100g chocolate
And now to the method:
- Pre-heat the oven to 170°C/340°F.
- Beat the margarine and sugar together until thoroughly mixed.
- Add the eggs, orange zest and orange juice (just squeeze the oranges, there’s no need for fancy-schmancy equipment) and mix.
- Fold in the flour, cocoa powder and ginger.
- Pour into a lined cake tin and put the cake into the oven.
- Cooking time will depend on the size of the tin used. My tin was 7″/18cm and the cake took around 90 minutes. To be on the safe side, cook for 60 minutes then check periodically. I tend to be brutal with cakes and check them by putting a knife through them and seeing if it comes out clean. I’d rather the mark on the cake than risk uncooked cake.
- Once cooked, take the cake out of the oven and allow to cool.
- For the “jam,” put the fruit and sugar in a pan and add a few tablespoons of water. Cook over a medium heat until it’s all, well, jammy. I used a sugar thermometer though this wasn’t strictly necessary, but Juniper Junior was intrigued, so out the thermometer came. Also: there’s hot sugar involved here. Do NOT leave the pan alone. If at all concerned about the process, grab a jar of jam from the cupboard. Pan or jar, it’ll be scrumptious either way.
- To get the cream ready, pour the cream in a big bowl and grab a whisk. Before long, the cream will become thicker and thicker.
- For the topping, the cream needs to be heated. The usual way of doing this is to gently heat the cream in a pan, or to put it in a bowl over a pan of simmering water. Or, you could do what I did and put the bowl of cream in a pan that’s cooking another meal. Once the cream has been heated (warm/hot but not boiling), take it away from the heat, add the chocolate and stir until the chocolate melts and a smooth mixture is achieved.
- Now it’s time to slice the cooled cake into two layers.
- Layer the jam and cream inside the cake in whichever combination you like.
- Put the top layer of cake back on.
- Pour the topping over the cake.
So there you have it, a cake that unapologetically oozes scrumptious loveliness!
*When it comes to Imperial and Metric, Brits do it both ways (HURR DURR).