Be very careful when asking me to cook – I always over-cater!
“Can you make the cake?
“Of course! And a salmon for the buffet. Oh – how many am I catering for?”
It’ll be fine, thinks I…
This cake recipe is a classic one from Bero – if anyone knows how to make a cake, they do!
We worked out roughly how much cake one person would eat – a piece about 1 x 2 inches. And we reckoned I should make four cakes (double layered) in my new 8 x 12 inch pan.
The cakes were cut to make a big 1: I used two cakes for the straight of the 1; one cake cut in half on either side for the foot; and one cake cut diagonally in half as the top.
75g self-raising flour
Preheat the oven to 180 degrees Centigrade. Grease the pan, and line the bottom with baking paper.
Break the eggs into the bow land beat. Add the sugar and beat until thick, creamy and almost white in colour.
Lightly fold in the flour.
Place mixture into the prepared pan and make for 30 minutes. (You can check if it is done by sticking in a metal skewer – if it comes out clean it is done.)
Leave on a wire rack to cool before sandwiching and icing.
For each cake: Cream together 50g butter with 100g icing sugar.
Our family has always cooked and presented poached salmon this way! The key thing is a salmon kettle – borrow one if you don’t want to invest.
Though poached salmon seems a bit complicated and daunting, don’t be put off! it was much easier than I thought – just fiddly and delicate in places.
One fresh salmon
A couple handfuls fresh dill
- Remove the head and tail of the salmon. Wrap these tightly in foil. Boil in a separate pan until cooked through. (These are for decoration only!)
- Halve the lemons and put into the salmon cavity. Add the dill too. Wrap the salmon in tin foil, making a tight parcel.
- Place in an adequately sized salmon kettle. Cover with cold water. Heat the kettle until the water boils. Take kettle off the heat until completely cool – the residual heat will keep cooking the salmon.
- Remove salmon from kettle. Unwrap from foil parcel – be careful, as you want it to retain it shape, and the skin on one half. Remove the lemon and dill and discard.
- Place salmon underside down on serving platter. Run a knife down the spine. Carefully ease top fillet from bottom fillet, placing it topside down. Remove spine and all other bones, and any fat.
- Top the bottom fillet with mayonnaise.
- Place top fillet of salmon, topside up, back on top of bottom fillet. Carefully remove the skin from the top fillet – this can be a bit messy, but you will be covering up any mistakes! Top with mayonnaise and cucumber slices. Place the head nad tail in the appropriate places.
- Serve, or chill until ready to serve.
The salmon went down very well! Folk were very impressed, but a wee bit put off by the skin on the bottom half, but you can peal that off.
The cake looked terrific! Unfortunately, I think I may have mortally offended my god-daughter’s paternal grandmother (“I was _going_ to make a cake…”) and that half of the family refused to partake… Leftovers!!!