Today dear Crumbies, we celebrate Goth day. Not the East Germanic peoples who enjoyed beating up Romans and who had largely disappeared by the middle ages, nor the decorative style of architecture originating in 12th century France. Yes indeed the goth subculture, a post punk offshoot starting in the late 70’s, characterized by wearing black, dying your hair black, being pale, and listening to The Sisters Of Mercy (do they still do that?) Heavily influenced by the aforesaid Gothic architecture as well as Gothic novels (think Frankenstein, Dracula etc), horror films and Pre-Raphaelite art.
I was something of a goth during my teens and contrary to popular belief it’s not about being miserable but about dressing up and having fun. We did all the things normal teenagers did: going up town, going to see bands, watching scary films and so on, only we did those things while dressed in black and wearing a lot of makeup. And we felt the interest in art and literature made us intellectual.
But what to eat to celebrate goth day? Is there any Gothic food as such? Well, not really unless you want to go down the cheesy recycled Halloween route.We ate normal food like every one else, a few may profess a liking for very rare steak but there was also a large percentage of vegetarians among us. However there was a drink. A drink imbibed by those in goth clubs but scorned by normals as girly and Gothic, I refer of course to (drumroll) cider and black, ordinary cider with a shot of blackcurrant cordial. I never drank it myself as it sounded a bit sickly. But cake should be sweet and sticky so I present you with:
Cider and Black cake
- 4oz caster sugar
- 6oz butter
- 3 eggs
- 4floz blackcurrant cordial
- 7oz plain flour
- 1oz ground almonds
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 3 tbsp blackcurrant jam
- purple food colouring (optional)
- you will also need some cider, still if you can get it, more butter and jam and icing sugar, read through the recipe to check the quantities.
Pre heat the oven to 180°c. Grease and line two sandwich cake tins.
Beat the sugar and butter till fluffy. Beat in the eggs one at a time, then the blackcurrant cordial and jam.
Sift together the dry ingredients and beat into the mixture. If you want to, add some purple food colouring. I used a natural colouring which didn’t really work very well. Divide between the cake tins.Bake for around 20 mins or until a skewer poked in the middle comes out clean.
While the cakes are cooking make a syrup by dissolving 3 tbsp sugar in 3tbsp of cider and boiling until it becomes a thin syrup. Cool the cakes in the tin for 5 mins then turn out onto a wire rack. Poke the cakes allover with a skewer and brush generously with the syrup. Leave to cool completely.
Make some buttercream with 4oz of butter and 8 oz sifted icing sugar and a couple of tablespoons of cider. Heat 3tbsp of blackcurrant jam with 2 tbsp of cider till runny. Leave to cool. Divide the buttercream between the top and middle of the cake and drizzle the blackcurrant glaze on top.