P P P Pick Up A Penguin – Scottish Biscuit Cake Recipe by Laura
Cooking Instructions 1 Preheat the oven to 160 degrees C fan. Cake: Sift the dry ingredients. Add the margarine, milk and vanilla and mix until smooth. Add the eggs and beat for 1 minute. Butter two 18 cm sandwich tins (I used silicone) and divide the batter between the two. Cook for approximately 30 minutes until a spike in the centre comes out clean. Leave to cool on a wire rack. Remove the cakes from the tins. 2 Frosting: Mix together the sugar and cocao powder. Beat the butter and gradually add in the sugar/cocao. If it’s a little stiff add a teaspoon of warm water to loosen. Use 2/3rds to sandwich the cakes together and a 1/3rd to cover the top. Topping: For an alternative topping, melt the chocolate in a bowl over simmering water and spread over the top of the cake. Scatter with chocolate buttons. 3 Frosting: Mix together the sugar and cocao powder. Beat the butter and gradually add in the sugar/cocao. Use to sandwich the cakes together. If it’s a little stiff add a teaspoon of warm water to loosen. Topping: Melt the chocolate in a bowl over simmer water and spread over the top of the cake. Scatter with chocolate buttons. 1 Preheat the oven to 160 degrees C fan. Cake: Sift the dry ingredients. Add the margarine, milk and vanilla and mix until smooth. Add the eggs and beat for 1 minute. Butter two 18 cm sandwich tins (I used silicone) and divide the batter between the two. Cook for approximately 30 minutes until a spike in the centre comes out clean. Leave to cool on a wire rack. Remove the cakes from the tins. 1 Preheat the oven to 160 degrees C fan. Cake: Sift the dry ingredients. Add the margarine, milk and vanilla and mix until smooth. Add the eggs and beat for 1 minute. Butter two 18 cm sandwich tins (I used silicone) and divide the batter between the two. Cook for approximately 30 minutes until a spike in the centre comes out clean. Leave to cool on a wire rack. Remove the cakes from the tins. 2 Frosting: Mix together the sugar and cocao powder. Beat the butter and gradually add in the sugar/cocao. If it’s a little stiff add a teaspoon of warm water to loosen. Use 2/3rds to sandwich the cakes together and a 1/3rd to cover the top. Topping: For an alternative topping, melt the chocolate in a bowl over simmering water and spread over the top of the cake. Scatter with chocolate buttons. 2 Frosting: Mix together the sugar and cocao powder. Beat the butter and gradually add in the sugar/cocao. If it’s a little stiff add a teaspoon of warm water to loosen. Use 2/3rds to sandwich the cakes together and a 1/3rd to cover the top. Topping: For an alternative topping, melt the chocolate in a bowl over simmering water and spread over the top of the cake. Scatter with chocolate buttons. 3 Frosting: Mix together the sugar and cocao powder. Beat the butter and gradually add in the sugar/cocao. Use to sandwich the cakes together. If it’s a little stiff add a teaspoon of warm water to loosen. Topping: Melt the chocolate in a bowl over simmer water and spread over the top of the cake. Scatter with chocolate buttons. 3 Frosting: Mix together the sugar and cocao powder. Beat the butter and gradually add in the sugar/cocao. Use to sandwich the cakes together. If it’s a little stiff add a teaspoon of warm water to loosen. Topping: Melt the chocolate in a bowl over simmer water and spread over the top of the cake. Scatter with chocolate buttons. Tips If you only have granulated or caster sugar, it can be blitzed in a food processor to make icing sugar. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Creamy Bacon & Chicken Sausage Cellentani Shrimp teriyaki bowl Lemongrass Pork Taco Spaghetti Fishless pero Fabulous ✨💥 Creamy Bacon & Chicken Sausage Cellentani Shrimp teriyaki bowl Lemongrass Pork Taco Spaghetti Fishless pero Fabulous ✨💥 NEI CHORU (ghee rice...a one pot kerala rice dish) Masoor Dal Dosa with Soya-Paneer Stuffing Chicken Soup for the soul Kerala Comfort Pulissery – Traditional Yogurt Curry Easy granola for healthy breakfasts Parippu vada Lemongrass Pork Moong dal Cheela High Protein Chilkewali Dal Ki Bhakri Kerala style crispy crunchy parippu vada(lentil fritters)(snack) NEI CHORU (ghee rice...a one pot kerala rice dish) Masoor Dal Dosa with Soya-Paneer Stuffing Chicken Soup for the soul Kerala Comfort Pulissery – Traditional Yogurt Curry Easy granola for healthy breakfasts Parippu vada Lemongrass Pork Moong dal Cheela High Protein Chilkewali Dal Ki Bhakri Kerala style crispy crunchy parippu vada(lentil fritters)(snack)