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Maggie Hyde Online

Zodiac Kitchen

Aquarius

January 20 - February 18

Aquarius is the sign of the Water Carrier and it is really an air sign. This contradiction in elements reflects the paradoxical nature of Aquarians who are governed by both conventional, sober Saturn and by rebellious Uranus. Aquarians seek the underlying principles at work in humanity. Often outsiders, they are reformers with strong political beliefs who believe in a universal brotherhood and who gravitate to groups and associations in their need for like-minded individuals.

These 'Men and Women of Our Times' eat because it's essential, not because it gives them pleasure. They are reluctant to spend time cooking up personal treats but you'll really catch their attention with this rich Chocolate Swirly Cake. Serve it with a large helping of ice-cream and behold, one really cool Aquarian!

CHOCOLATE SWIRLY CAKE


Ingredients

  • 125g (4oz) margarine
  • 125g (4oz) castor sugar
  • 2 eggs
  • 125g (4oz) self-raising flour, sieved
  • 1 x 15ml spoon (1 tablespoon) cocoa sieved
  • 1 x 5ml spoon (1 teaspoon) baking powder
  • 2 x 15ml spoon (2 tablespoons) milk

Fudge Icing

  • 225g (8oz) icing sugar, sieved
  • 2 x 15ml spoons (2 tablespoons) cocoa powder
  • 75g (3oz) margarine
  • 3 x 15ml spoons (3 tablespoons) milk

Decoration

  • 9 almond halves
  • 3 mimosa balls

Method of preparation

To make cake: Place all ingredients in a mixing bowl and beat together until well mixed. Place mixture in two deep greased and lined 18cm (7inch) cake tins. Bake in middle of oven 160°C, 325°F, Gas No.3 for 35-40 minutes. Cool on wire tray.

To make Fudge Icing: Place sieved icing sugar in a large mixing bowl. Gently melt cocoa, margarine and milk in a small saucepan. Bring to the boil and pour gradually into the icing sugar, stirring all the time. Beat icing until thick. Spread half over one cake and place the other on top. Spread remaining icing over top of cake and mark with a knife to give a ‘swirly’ effect. Decorate with almonds and mimosa balls.

 

 

 

© 2010 Maggie Hyde