this recipe is a riff of a cake i came across on an old episode of a hairy bikers’ programme. as the years have passed by i’ve kept using, adding to and changing the recipe. i’ve tried different icings and found the one that works best is a salted cream cheese vanilla frosting. i’ve served it with a range of jams and compotes and find something sharp and tangy works best. rhubarb is my number one, amarena cherries, a gooseberry or a damson jam come in as very close seconds. i made this cake for the brunch club that srishti and i held together, so now i think of it as my ‘brunch-club-cake’. i hope you love it just as much as i do.
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