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Delicious Death Booklet

Delicious Death Booklet

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www.agathachristie.com

What better way to celebrate Agatha Christie's 120th anniversary than to bake her a birthday cake. And what better recipe to use than this exclusive Delicious Death recipe from Jane Asher!
www.agathachristie.com

What better way to celebrate Agatha Christie's 120th anniversary than to bake her a birthday cake. And what better recipe to use than this exclusive Delicious Death recipe from Jane Asher!

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Published by: Iniziativa Ventunozerocinquantotto on Sep 15, 2010
Copyright:Attribution Non-commercial

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09/15/2010

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 Jane Asher’s exclusiverecipe for a murderouscelebration cake
DELICIOUSDEATH
 
“There is nothing more indulgent than afternoontea. I have particularly fond memories of the lazyafternoons spent with my grandmother, AgathaChristie, at Greenway as she tried out her latestideas on us over a pot of tea and delicious cakes.As a thank you to her fans the world over wehave invited the queen of party cakes, Jane Asher,to create a recipe for Delicious Death as a novelway to mark the 120th anniversary. The recipe isinspired by a passage in one of the Miss Marplebooks, her 50th novel,
A Murder is Announced 
.I hope that you will enjoy this truly decadent cake;the dark Belgian chocolate centre and the zing ofits brandy soaked cherry and ginger filling. I’mcertain my grandmother would have loved it.”
MATHEW PRICHARD
 
Pre-heat the oven to 150ºC, (300ºF,135ºC fan assisted). Grease an 8”deep cake tin and line the bottom withbaking parchment or silicone.
PREPARE THE FILLING:
in a smallsaucepan, combine all the ingredientsand stir over heat until the mixture isbubbling. Allow to simmer gently, whilestirring, for at least 2 minutes,or until most of the liquid hasevaporated and the mixture isthickened. Allow to cool.In a small heatproof bowl, melt thechocolate drops over simmering water
INGREDIENTS:
175g dark chocolate drops(50-55% cocoa solids)100g softened or spreadable butter100g golden caster sugar5 large eggs½ tsp vanilla extract100g ground almonds½ tsp baking powder
FOR THE FILLING:
150ml rum, brandy or orange juice150g raisins55g soft dark brown sugar6-8 glace cherries4-6 pieces crystallized ginger1 tsp lemon juice
FOR THE DECORATION:
175g dark chocolate drops(50-55% cocoa solids)150ml double cream2 tsps apricot jam10g crystallized violet petals10g crystallized rose petals1 small pt of gold leaf
INSTRUCTIONS

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