Today’s blog post is all about celebrating a new release book by Caroline Beecham, Maggie’s Kitchen. I thought the best way to introduce this historical fiction title was to get in the kitchen and bake one of the delicious recipes that are listed at the back of the book! While flicking through the recipes, the Chocolate Birthday Cake caught my eye (as chocolate often does) and I wanted to test out the beetroot addition to this recipe!
Watch me as I bake a Chocolate Birthday Cake while telling you a little bit about the story behind Caroline Beecham’s brand new historical fiction novel, Maggie’s Kitchen.
As I said earlier, Maggie’s Kitchen includes a list of war-time recipes in the back, so readers are able to bake a few of the main character’s favourite recipes! If you specifically want to bake the Chocolate Birthday Cake, here’s what you’ll need:
Few drops of vanilla extract
1 tbsp golden syrup
140g/5oz self-raising flour
1/2 tsp bicarbonate of soda
30g/1oz Bournville cocoa
1/2 a cup of milk
1 cup of grated beetroot
Icing sugar for decoration on top
Preheat oven to 180 C/350 F. Cream butter, sugar, vanilla extract and warmed golden syrup. In a separate bowl, sift flour, bicarbonate of soda and cocoa. Gradually add eggs to the creamed mixture, beating well between each addition. Then slowly add the flour mixture stirring in enough milk to bind the ingredients. Gently fold in beetroot. Pour the cake batter into a greased cake tin and bake for 25 minutes. Test with a metal skewer to check it is cooked. Remove from oven and place on a cooling rack. Sprinkle icing sugar on top once the cake is cool. Enjoy!
Find out more about Maggie’s Kitchen: www.maggieskitchennovel.com
Contact the author: @CarolineBeecham
Buy a copy of Maggie’s Kitchen by Caroline Beechum:
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