If you like dandelion and burdock, you’ll love Simon Rimmer’s retro cake.
225g/8oz plain flour
225g/8oz caster sugar
1 tsp bicarbonate of soda
100g/3½oz mini marshmallows
65g/2¼oz unsalted butter
75ml/2¾fl oz vegetable oil
3 tbsp cocoa powder
200ml/7fl oz dandelion and burdock drink
100g/3½fl oz buttermilk
2 free-range eggs
65g/2¼oz unsalted butter
1½ tbsp cocoa powder
50ml/1¾fl oz dandelion and burdock drink
150g/5¼oz icing sugar
100g/3½oz chopped pecans
Preheat the oven to 180C/350F/Gas 4. Grease and line a 30cm/12in baking tin.
Sift the flour, sugar and bicarbonate of soda into a bowl, then add the marshmallows.
Meanwhile, heat the butter, oil, cocoa powder and dandelion and burdock in a saucepan until boiling.
Pour the butter mixture onto the dry ingredients and mix until well combined. Mix in the buttermilk and eggs.
Pour the cake batter into the cake tin and bake for 45-60 minutes, or until the sides of the cake are coming away from the sides of the cake tin and a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes.
Meanwhile, for the icing, heat the butter, cocoa powder and dandelion and burdock in a saucepan until boiling. Sift in the icing sugar and mix until well combined. Stir in the chopped pecans.
Spread the icing over the cake and set aside to cool completely.
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