Bolton Bake Off star signing off with a fabulous cake

Hey kids, yes you kids that have just got your GCSE or A level results! Hope the effort paid off. I envy you so much. I wish I was back in college, learning and enjoying my youth. To be fair, I did indulge in a bit of fun. It was the 80s after all.

Anyway, back to the results. From someone who now feels as old as Father Time all I can say is be true to yourself and never put yourself down. The untrodden path to your bright careers is just beginning and it will be smashing.

End of career advice. Back to the cake!

Keeping with the continental theme for August I want to introduce a gateau that is rarely made in the home kitchen. The Gâteau Moka aux Amandes. It looks spectacular.

I was dining in one of the finest patisseries in London not so long ago and a wedge of this set me back a fiver. The cheek! Costs less than that to make the whole thing.

Nevertheless it was scrummy with a delicately flavoured tea, overlooking the Thames. I like London. Many fond memories of our capital city.

Give this cake a try. It’s fairly straightforward and will be the centrepiece for any high-tea. The Genoise sponge is very light in texture. A sugar thermometer is recommended for the syrup but it’s not essential.

Gâteau Moka aux Amandes

Mak's fabulous cake

For the Genoise sponge

Three large eggs

100g Caster sugar

75g Self Raising flour

For the Crème au beurre Moka

75g Caster Sugar

Four Tablespoons water

Two egg yolks

175g soft butter

Two tbsp coffee essence

To finish

175g blanched almonds, shredded and toasted

Icing sugar for dusting (optional)

Method

1. Grease and base line a 9 inch (23cm) deep round cake tin with greased greaseproof paper. Turn oven on 180℃ fan (Gas 5)

2. Measure the eggs and sugar into a large bowl and whisk at full speed with an electric whisk until the mixture is pale in colour and just thick enough to leave a trail when the whisk is lifted.

3. Sift the flour onto the surface and gently fold in. Be careful not to knock the air out. Pour the batter into the cake tin. Bake for 30 mins until well risen and golden. Leave to cool completely on a wire rack.

4. Make the Creme au beurre Moka (Coffee buttercream to you and I). Measure the sugar and water into a small heavy based pan. Heat very gently until the sugar has dissolved. Bring to the boil steadily for 2 to 3 minutes. It should reach a temperature of 107℃ on a sugar thermometer, or until the syrup forms a slim thread between two teaspoons when pulled apart.

5. In a medium sized bowl give the eggs a quick mix. Pour the hot syrup in a thin stream into the eggs, whisking all the time.

6. In another bowl beat the softened butter until very soft. Add in the egg yolk mixture and cream together. Mix in the coffee essence (made with 2 teaspoons of instant coffee and a little boiling water. It should be very strong).

7. Cut the cake in half, horizontally. Sandwich with a thin layer of the coffee cream. Spread the rest of the coffee cream on the top and sides. Use it all up. Press the toasted almonds all over the cake. Finish off with a dusting of icing sugar if desired.

Mak's fabulous cake

The cake will keep in an airtight container for a couple of days.

Sadly this will be the last of my regular column recipe features. It has been a wonderful journey for me.

I hope I have inspired Bolton News readers in trying the recipes, many of which have a personal attachment.

Lastly though I wish to thank from the bottom of my heart the many colleagues at the Bolton News and in particular Saiqa, James, Alima and Richard, the editor who trusted me in stringing cohesive sentences together. I have made lifelong friends.