Dessert Recipes - Gateau Margot Recipe

Ingredients

• Oil, for greasing

• 4 eggs

• 200 g/7 oz/scant 1 cup caster (superfine) sugar

• 100 g/4 oz/1 cup plain (all-purpose) flour

• 450 g/1 lb strawberries

• 100 g/4 oz/1 cup plain (semi-sweet) chocolate

• 300 ml/1 1/4 cups double (heavy) cream

• Finely grated rind of 1 orange

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Method:

1. Grease and flour a 1.75 liter/3 pt/ 7 1/2 cup ring tin (pan). Whisk together the eggs and 175 g/6 oz/3/4 cup of the sugar until thick and pale.

2. Sift the flour over the surface and gently fold in with a metal spoon until just blended but no more.

3. Turn into the prepared tin and bake in a preheated oven at 190°C/375°F/gas mark 5 for about 35 minutes or until risen and a pale golden color and the mixture springs back when lightly pressed. Turn out on to a wire rack to cool.

4. Meanwhile, puree about a third of the strawberries and sweeten to taste with some of the remaining sugar. Melt the chocolate in a bowl over a pan of hot water or in the microwave.

5. Split the cake horizontally into three equal layers. Spread the bottom layer and the middle layer with the chocolate and leave to set.

6. Whip the cream until peaking. Fold about a third into the strawberry puree. Flavor the remainder with the orange rind and sweeten to taste with the remaining sugar.

7. Sandwich the three layers together with the strawberry puree and cream mixture. Smother the whole cake in the orange-flavored cream and fill the centre with the remaining strawberries.