This is going to be a strange Easter for all of us. It is usually a very busy day in the restaurant, with lots of spring lamb being ordered for lunch. On a positive note, I have enjoyed the time at home with the family over the past two weeks. The twins are both “helping” with the cooking and this cake is right up their street. This is a recipe for all ages so if you are keen to begin baking again give this a try.
Use good Irish butter and free-range eggs. I always keep vanilla extract in the kitchen so you might pick some up on one of the rare shopping expeditions these days. The crème fraîche keeps it nice and moist. Green & Black do a good cocoa powder that has no sugar.