Castle Fingers RecipeOrigin: Scottish Period: Traditional |
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Another Edinburgh cake named in honour of the city's famous castle. Ingredients:
180g butter 
Castle Fingers Preparation:Method:Cream together the butter, sugar and cocoa in a bowl until light and fluffy. Add the flour and desiccated coconut before folding into the butter mixture. The mixture will be very still, just keep folding as best you can until the ingredients are thoroughly combined. Grease a 20 x 25 cm pan and press the cake mixture into it, ensuring you form an even layer and press he mixture well into the corners. Place in an oven pre-heated to 180°C and bake for about 30 minutes, or until the cake is completely set and lightly browned. Allow to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. For the icing: place the cream and chocolate in a heat-resistant bowl. Place over a pan of simmering water and allow to melt slowly. Take off the heat, mix to combine thoroughly then allow to cool slightly before spreading on top of the cake in a swirling pattern. Allow to set then cut into fingers and serve. |
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