Between Swedish meatballs, Italian spaghetti and meatballs and Algerian meatballs with chickpeas (not to mention the pork-courgette meatballs I make for banh mi) we’re pretty well covered on the meatball front.
But this year’s World Cup cook-off is an opportunity to represent Germany with these solid, trustworthy königsberger klopse from Fern’s Food.
Nova asked me to make a black forest cake for her 13th birthday – which worked out neatly as Germany were playing France in the World Cup that evening. Baking is not my strong point, and I found this cake a challenge. For the cake layers, I followed a recipe from The Prawn Cocktail Years by Simon Hopkinson, but went off piste when it cake to filling and decorating. As I didn’t have a 20cm cake pan, I used one that was a little bit bigger. This was a mistake – if I make this again, I’ll opt for a smaller pan, which should make slicing the cake into three layers a whole lot easier. Continue reading
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