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Shard cake

Name: Citrus-and-poppy seed almond cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 to 10 servings
Cuisine: Desserts & Baking
Ingredients: free-range eggs, separated 8,salt 1⁄2 t,lemons, zested and juiced 2,sugar 200 g,ClemenGolds, zested (fruit reserved) 4,vanilla paste 2 t,poppy seeds 50 g,almond flour 300 g,baking powder 2 t,butter, melted 2t,flaked almonds 50g,whipped cream, ice cream or plain yoghurt, for serving

By Clement Pedro

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

200 g Woolworths 70% dark chocolate drops
200 g Woolworths white chocolate drops
280 g Woolworths vanilla icing mix
530 g Woolworths caramel Swiss roll
cocoa powder, for dusting

Method

1. Melt the chocolate drops in the microwave in separate bowls in 30 second bursts, stirring every 30 seconds until perfectly smooth.

2. Spread the chocolate onto separate baking trays lined with baking paper. Chill until firm.

3. Prepare the icing according to package instructions.

4. Stand the Swiss roll upright then coat it in the icing. Break the chocolate into shards and begin covering the Swiss roll, overlapping the white and dark chocolate shards until the whole cake is covered. Dusting with cocoa before serving.

Photograph: Shavan Rahim
Videography: Romy Wilson

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Ingredients

Method