Put the oil and icing powder in a jug and mix until thick and well combined (or blend with a stick blender). As soon as the cake is cooled, drizzle the icing on top and it’s ready to eat.
Pour into the tin and bake for 30–35 minutes, or until a skewer comes out clean. 4. To make the icing, cream the butter using an electric mixer, then add the cocoa and beat until combined. Add the ...
“This recipe was shared with me by Kim Prado from ... Drain on kitchen paper and keep warm while you cook the rest. Serve the fish cakes with wedges of lime and the aioli.
This is one of my most popular prepable and transportable recipes. My breakfast banana bread ... and will keep in an airtight container for over a week. Cake for breakfast anyone?