From the moment I step out of my front door at the moment I am greeted with a world excited for the Queen’s Diamond Jubilee. There are Union Jacks EVERYWHERE! The church next door has union jack bunting draped over the front, I step off the train at Victoria Station which is now decorated with hundreds of union jack flags and today walking down Oxford Street I looked up to see the Union Jack Street decorations. Everyone everywhere in London is getting ready to celebrate, and quite rightly so, it looks like it is set to be a fantastic celebration. I for one am very much looking forward to this extra long weekend and will be taking a trip to Epsom Derby on Saturday and enjoying a street party on Monday. This weekend just gone I decided to get into the spirit of getting ready for the Diamond Jubilee and created a cake to celebrate the Queen’s Diamond Jubilee! What better way to celebrate than with a celebration cake!
I decided to make a cake with a Royal theme and also with a connection to the Union Jack by using red, white and blue. I opted for a cherry cake because I thought that the cherries could represent jewels. I paired this with almond to make a cherry and almond because the flavours go so well together. This cake was filled with almond buttercream and cherry jam before being sandwiched together and iced with fondant icing and buttercream swirls.
Here is how to make my Queen’s Diamond Jubilee Cake:
For the cake:
8oz butter or margarine
8oz golden caster sugar
2 tbsp milk
8oz self raising flour
1/2 tsp baking powder2 oz ground almonds
1/2 tsp almond extract
200g glace cherries.
Cream together the butter and the sugar until well mixed. Add the eggs one at a time and beat well after adding each one. Add the milk and almond extract and mix. Fold in the flour, baking powder and ground almonds until everything is well combined. Wash the cherries under running water to get rid of the syrup, dry them and cut them into quarters. Roll them in a bit of flour and then fold them into the cake batter. Pour the cake batter into a greased and lined 20cm cake tin and bake for 40-45 minutes at 180C.
For the almond butter icing: (filling and covering)
200g unsalted butter
300g icing sugar (seived)
1/2 tsp almond extract
Decorating and filling:
1/2 jar cherry jam
Ready to roll icing
Gold lustre food spray – I used Dr Oetker Gold Shimmer Spray
Butter icing (use recipe above, minus almond extract)
Food colouring – red and blue – I used Wilton Colour Pastes in Red and Blue
Once the cake is out of the oven leave to cool completely. Once cool use a sharp knife to divide the cake into two layers. Spread cherry jam on one half of the cake and almond buttercream on the other half. Sandwich the two halves together and use a palette knife to cover the cake in a thin layer of the almond buttercream.
Now pipe the buttercream swirls on the outside of the cake. To get the red, white and blue swirls paint stripes of blue and red food colouring on the inside of the piping bag. Fill a piping bag fitted with a Wilton 1M nozzle and pipe swirls around the outside of the cake, starting from the inside of the swirl and moving outwards.
Put in the fridge to set the butter icing.
Serve at a Jubilee Street Party and enjoy!
Lottie xx Please leave a comment below and if you have twitter then follow me @lotts_louise for updates on my blog!