I can’t resist including this old favourite, not least because it is the perfect cake for children to make: it’s very easy to prepare, and absolutely scrumptious. This recipe is adapted from George and Cecilia Scur-field’s Home-Made Cakes and Biscuits (Faber, 1963, republished in paperback by Serif at £5.99). Be warned that raw eggs are used in the recipe.
6oz (170g) butter, softened
6oz (170g) cocoa powder
6oz (170g) ground almonds
6oz (170g) caster sugar
1 oz (15ml) strong, brewed coffee legg
1 egg yolk
6oz (170g) petit beurre biscuits
Beat the butter with the cocoa and the ground almonds. Over a low heat, slowly melt the sugar in the coffee. Let it cool, and beat it into the butter mixture with the forked-up egg and egg yolk. Break the biscuits roughly into small pieces and fold them in.
Lightly oil an oblong or square tin – a bread tin is a good shape – and preis the mixture down into it. Leave it in the fridge overnight. Turn it out and cut it into squares. Lovely with raspberries and cream.
Arrange the slices in a single layer on 4 plates; white is best, so that you can appreciate the ruby translucence of the meat.
Put the salsa ingredients into the food processor and whiz them just enough to make a lovely, thick sauce.
Trickle a thread of oil over the meat and finish each plate with a few salad leaves, a spoonful of sauce and a lemon quarter.