Save the Children
The Pink Whisk Challenge
Save the Children Recipe Challenge
This is what Ruth has to say about her new challenge:
….”Time for The Pink Whisk Challenge…and this one is dedicated to Save the Children and the Hidden Hunger campaign. It’s a great way for us to help spread the word.
I would love for you to donate a recipe. The theme for the challenge is ‘Family Favourites’, recipes you enjoy making and that you love to share, there’s nothing more to it than that – it doesn’t even have to be baking (I hope you realise how much that hurt me to write!)
All recipes gathered for the challenge will be collated and published in a Save the Children e-book which will be sold to raise awareness and funds for the campaign…..”
Ruth Clemens, Baker Extraordinaire
Maple Syrup Walnut Layer Cake with Fudge Frosting
It’s hard to comprehend that in the twenty-first century children still go hungry and suffer from malnutrition all over the world, and, it’s even harder to believe that this luscious Maple Walnut Cake with Fudge Frosting may make a small difference, as I am submitting this recipe into Ruth’s The Pink Whisk’s Save the Children Recipe Challenge and I fervently hope that some of you will do the same. Ruth is currently in Rwanda with Jay Rayner (food writer and presenter) where they have been highlighting the hidden crisis of global childhood malnutrition and hunger. Her trip is linked to the new campaign on the Save the Children website, Name a Day, I have already named my day, will you? It’s a simple campaign where Save the Children are asking the prime minister to lead a big push to end hunger by naming a day when he’ll host a global hunger summit. You can get more information by visiting the Save the Children website as well as Ruth’s site at The Pink Whisk.
The cake I am submitting never fails to please; walnut and maple syrup sponge cakes, that are frosted and sandwiched together with maple fudge frosting/icing, divine! This is NOT a light airy-fairy sponge cake, as it is made with soft brown sugar to enhance the fudge and maple flavours – and it needs to be fairly robust to hold the walnuts in the cake mixture. It is however, a soft pudding type cake with lots of texture and an amazing taste. The cake is baked in two cake tins; the two cakes can then be cut in two again, making a three-layer cake, (four pieces of cake = three layers) it depends on how high they rise. If you do make a three-layer cake, you may need a little more fudge frosting and filling. This cake keeps very well in an airtight container or tin for up to a week. The cake can also be frozen before icing and frosting – defrost it overnight, then assemble and ice the cake when fully defrosted. Pecans can also be used in place of walnuts – but I prefer the taste of walnuts with the maple syrup, and it is a great time to showcase English walnuts too.
PLEASE do enter a recipe into Ruth’s recipe challenge and also take a look at the campaign that aims to end hunger for children, all the details are on the Save the Children website; I feel very strongly as a food writer (and blogger) that I may in some way, albeit in a small way, help to raise awareness of this catastrophic and shocking problem; it’s simple, no child should be born to die so young. On a cheerier note I will see you later with a warming luncheon recipe, just the kind of thing you need for a cold mid-February day. Karen.