Some of you may remember that my father had to give up his allotment plot a year and a half ago, but he had not given up on the wish to start up another one, well he finally has got himself another allotment plot that is accessible. I am so pleased and now that I have a little more time on my hands too, I am planning to join him.
I know the season for sowing and planting some seeds has passed by, but there are still some things we can sow and grow together: maybe some Christmas potatoes, some radishes, fenugreek, chick-peas and salads. If you have any suggestions, please let me know they would be most welcome. On his plot of land, he has an eating apple tree and a row of established raspberry canes that are beginning to fruit, which brings me to my cake today - Raspberry Chocolate Cake.
I have a bit of a confession to make. I've made this cake before and its been posted on my blog early this year. Its actually the Scottish Raspberry and chocolate Bundt cake I made for Burns Night and Day menu. The only difference with this Raspberry Chocolate cake is that this one is made with fresh raspberries and the previous cake was made with frozen raspberries. Also as raspberries are beginning to appear on market shelves, I've topped this cake off furthermore with some fresh raspberries.
I failed to post a recipe on the original cake, so this has given me the opportunity to make it again and this time share the recipe with you all.
I am sharing this with One Ingredient with Laura of How to Cook Good Food and Nazima of Franglais Kitchen who are featuring raspberries this month and this is my first ever entry to Alphabakes. This months letter is 'R'. This month it is being hosted by Ros from TheMoreThanOccasionalBaker and Caroline at Caroline Makes.
Vegan Raspberry and Chocolate Cake
Oops the Recipe will appear soon.