The queen of Sheba came to Jerusalem "with a very great retinue, with camels bearing spices, and very much gold, and precious stones". "Never again came such an abundance of spices" as those which she gave to Solomon. She came "to prove him with hard questions", all of which Solomon answered to her satisfaction. They exchanged gifts, after which she returned to her land.....
painting by Piero della Francesca
Queen of Sheba cake...
160g unsalted butter, plus extra for greasing
320g plain chocolate broken into chunks
160g caster sugar
drop of almond essence
5 eggs, separated
50g ground almonds
icing sugar, for sifting
55g Seville orange marmalade
125g mascarpone cheese
3 tablespoons Greek yoghurt
icing sugar to taste
1-Heat oven to 180'C and grease a 22cm spring-form cake tin.
2-melt the butter ,chocolate and sugar in a heatproof bowl over a pan of simmering water.Stir in the almond essence and set aside.
3-Beat the egg whites until they form medium peaks. Stir the egg yolks one by one into the chocolate mix.
4-Fold in one large spoonful of egg whites to loosen the mixture, then fold in the rest and add the almonds. Pour into the tin and bake for 40-45 mins till the cake comes away from the edges. Leave in tin for 15 mins.
5-Whizz the marmalade, cheese and yoghurt in a food processor. Add icing sugar to taste.
6-Run a knife around the inside of tin and turn the cake onto a wire rack...the top will be cracked and slightly sunken. Dust with icing sugar and serve with the marmalade cream....
Happy Easter !