If you like dandelion and burdock, you’ll love Simon Rimmer’s retro cake.
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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