INGREDIENTS

INSTRUCTIONS

To make the cake:  Cream together the butter and sugar until light and
fluffy. Gradually  add the eggs, beating well after each addition.
Fold in the flour and ground almonds. Stir in the chocolate flakes.
Spoon the mixture into a greased and lined 18cm (7") square cake tin.
Level off the top of the cake mixture.  Place in a preheated oven on
the centre shelf at 150°C, 300°F, gas  mark 2 for 2 hours or until a
wooden skewer or a small knife inserted  into the cake comes out clean.
Leave for 10 minutes, then remove from  the tin and place on a rack to
cool.  To decorate the cake:  Brush the surface of the cake with a thin
layer of apricot jam. Place  the cake on a cakeboard. Dust the work
surface with icing sugar first  to avoid sticking, then roll out 700g
(1lb 9oz) of the Inspirations  White Icing into a 30cm (12") square,
4-5mm thick and use to cover  the cake, taking care not to stretch the
icing over the corners. Trim  it away neatly around the base. To make
the icing rope, clear your  work surface of all icing sugar. Divide
100g (3 1/2 oz) of white  icing into two, roll each piece into a long
sausage shape, then twist  them together to form a rope and stick it
around the base of the cake.  To decorate the top, mix 25g (1oz) of the
green icing with 50g (1 3/4  oz) of the white icing to form a pale
green colour. Roll it out into  a 12cm (5") square and stick to the top
of the cake with a little  apricot jam. Mark with diagonal lines to
form a trellis effect using  the back of a knife.  Roll out 50g (1 3/4
oz) white icing into a long piece 2-3mm thick.  Cut out four 15cm (6")
long leaf shapes. Stick one on each side of  the green square. Mark
each section with two lines indented with the  back of a knife.  To
make the daffodil petals, shape 5 small balls of white icing into a
squashed teardrop. Pinch the pointed end slightly. Arrange them
overlapping one another with the points directed outwards.  Mix all the
remaining white icing with the pack of yellow icing.  Squash a large
ball of yellow icing flat. Frill and thin the edges by  rolling them
with the end of a paintbrush, using icing sugar to  prevent it
sticking.  Fold this frilled disc in half then half again to form the
daffodil  centre and place on the back part of the flower. Place the
daffodil  in the centre of the frame.  Leave the cake 24 hours for the
surface to dry then position the  ribbon around the side and tie a big
bow at the front. Use the  remaining icing to decorate muffins or
biscuits, shape into ducks or  make Easter bunnies.  Converted by
MC_Buster.  NOTES : A moist almond cake with excellent keeping
qualities that  makes a delicious alternative to the traditional simnel
cake.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 26
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 62mg
Sodium: 23.7mg
Potassium: 28.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 2.1g