Spring is in the air and we’re all looking forward to sunshine and a fresh sense of rejuvenation. With March being the advent of Spring, it brings freshness and vibrancy and even a tendency to get involved in spring cleaning!
This year in particular has seen so many people working from home so now may also be the time to spend less time in the kitchen and perhaps more time with family or preparing for two upcoming occasions this month, Mother’s Day on March 14th and St. Patrick’s Day on 17th. It is also a time when you should consider contacting Café Riva, Dublin’s premium catering company to place orders for freshly prepared meals. Our dedicated chefs will cook nutritious meals to your specifications using only the highest quality of produce. They will package and label them with reheating and serving instructions in portion sizes of your choice.
Alternatively, they can be frozen to be used for a later date. View our menus under the ‘Home Catering’ tab on our website and contact us to request a quote. Treat yourself to some of our mouth-watering desserts or take time yourself to prepare a gift for your mum on Mother’s Day.
Here we will share Café Riva’s favourite cake recipe!
Café Riva’s Mother’s Day Red Velvet Cake:
Ingredients:
- 150 ml Vegetable Oil
- 250g Flour
- 1 tablesp. Cocoa
- 1 tsp. Bicarbonate of Soda
- 2 tsp. Baking Powder
- 275g Light Brown Sugar
- Pinch Salt
- 200ml Buttermilk
- 2 tsp. Vanilla Extract
- 15ml Red Food Colouring Gel (liquid colouring doesn’t work!)
- 2 Eggs
Icing:
- 200g Butter at room temperature
- 500g Icing Sugar
- 200g Soft Cheese
- 1 tsp. Vanilla Extract
Method:
Pre-heat oven to 180⁰C. Line the base and sides of two round cake tins with baking parchment.
Sift the flour, cocoa powder, baking powder, bicarbonate of soda and salt into a bowl. Add the sugar and mix well together.
Mix the buttermilk, oil, vanilla extract, food colouring and 50ml water together in a jug. Add the eggs and whisk until smooth.
Pour the mixture into the tins and bake for 25-30 mins until risen and a skewer inserted into the centre comes out clean.
Cool for 15 mins in the tins and then allow to cool completely on a wire tray having peeled off the parchment paper.
To make the icing put the butter, soft cheese and vanilla in a mixing bowl and beat until smooth. Sieve in the icing sugar gradually and continue to beat until all ingredients are well combined.
Use roughly half the icing to sandwich the two cakes together. Pile the remaining icing on top of the assembled cake and use a palette knife to spread it evenly over the top and around the sides.